Moshushuli Tevzi Pamidvrit (Poached Fish with Tomatoes)

Serves 2

1 pound of fillet of sole, flounder, cut into serving pieces
1 medium onion, peeled, thinly sliced, and separated into individual rings
1 cup of water
2 whole cloves
3 allspice berries
1 bay leaf
2 teaspoons of vegetable oil
3 large ripe tomatoes, peeled and seeded
1/ 4teaspoon of freshly ground black pepper
1/ 8 teaspoon of cayenne (or less, to taste)
1 small garlic clove, peeled and minced
Minced dill or cilantro (if served with potatoes use dill, if rice use cilantro)

Season the fish with salt to taste and place in a pan. Strew the onion rings and herbs over it. Add water, cloves, allspice, and bay leaf. Bring to a boil and poach, covered, until the fish is done, about 10 minutes.

Meanwhile, heat the oil in a skillet and fry the tomatoes over medium heat with pepper, cayenne, garlic, and 1/ 2 teaspoon of salt, breaking up the tomatoes with a fork. Cook until thickened for 7 or 8 minutes.

Remove the poached fish to a serving platter, along with onions and herbs. Spoon the above prepared tomato sauce over the fish and serve, garnished with minced dill or cilantro.

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