Ingredients:
1 kg white fish fillet,
1 tablespoon melted butter or olive oil,
1 brown onion, finely chopped,
3 sticks of celery, trimmed, chopped,
2 carrots, peeled, finely chopped,
400 g can of tomato
125 ml (1/2 cup) fish stock.,
with peppermint leaves to serve, lemon wedges (optional) to serve.
For the inoculum sauce:
1/4 cup chopped fresh cilantro,
1/4 cup chopped fresh continental parsley,
1 large red chili pepper, cut in half, remove seeds, finely chopped,
2 cloves of garlic, crushed, a large pinch of saffron,
1 tablespoon of cumin seeds, 1 lemon, juice
Cooking:
In order to cook the cranmula, mix cilantro, parsley, pepper, garlic, saffron, caraway seeds and lemon juice in a large glass or ceramic bowl.
Cut the fish into strips about 6 cm x 4 cm wide. Add to the vermilion. Shuffle to combine. Cover and refrigerate for 2 hours for marinating.
Heat ghee or vegetable oil in a pan with a diameter of 28 cm over medium heat. Sauté the onions, celery and carrots, stirring, for 8 minutes or until the onions are soft.
Add the tomatoes and broth and bring to a boil. Reduce the heat to a minimum. Place the fish on top of the onion mixture. Cover and cook for 10 minutes or until the fish is easily divided into flakes when tested with a fork.
Garnish with mint leaves and serve with lemon slices if you wish.
1 kg white fish fillet,
1 tablespoon melted butter or olive oil,
1 brown onion, finely chopped,
3 sticks of celery, trimmed, chopped,
2 carrots, peeled, finely chopped,
400 g can of tomato
125 ml (1/2 cup) fish stock.,
with peppermint leaves to serve, lemon wedges (optional) to serve.
For the inoculum sauce:
1/4 cup chopped fresh cilantro,
1/4 cup chopped fresh continental parsley,
1 large red chili pepper, cut in half, remove seeds, finely chopped,
2 cloves of garlic, crushed, a large pinch of saffron,
1 tablespoon of cumin seeds, 1 lemon, juice
Cooking:
In order to cook the cranmula, mix cilantro, parsley, pepper, garlic, saffron, caraway seeds and lemon juice in a large glass or ceramic bowl.
Cut the fish into strips about 6 cm x 4 cm wide. Add to the vermilion. Shuffle to combine. Cover and refrigerate for 2 hours for marinating.
Heat ghee or vegetable oil in a pan with a diameter of 28 cm over medium heat. Sauté the onions, celery and carrots, stirring, for 8 minutes or until the onions are soft.
Add the tomatoes and broth and bring to a boil. Reduce the heat to a minimum. Place the fish on top of the onion mixture. Cover and cook for 10 minutes or until the fish is easily divided into flakes when tested with a fork.
Garnish with mint leaves and serve with lemon slices if you wish.
