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Print this Recipe    Fish Tomato

Yemenite Fish in Tomato Sauce
(Samak Yemeni)
Serves 4 as a main dish, 6 as an appetizer

1 tablespoon olive oil
3 cups water
16 oz. tomato sauce
1 tablespoon fish spice, or to taste
1 tablespoon hawaij
Salt and pepper to taste
1 scallion, with stalk, chopped
3 pounds firm whitefish fillets, (whiting, flounder or cod) cut into pieces

Mix oil, water, tomato sauce, fish spice and hawaij in a large
skillet and simmer on a low flame for 15 minutes.

Add scallion to pan. Slide fish pieces carefully into pan, making
sure not to break them up. Simmer on a low flame for 15 minutes.
Remove from flame and let cool. Remove fish pieces to a serving
dish and pour sauce on top. Serve slightly warm or at room temperature.

Fish Spice Mixture

3 tablespoons black peppercorns
2 tablespoons garlic powder
2 tablespoons cumin
8 whole cloves
8 cardamom pods

In a spice or coffee grinder, or with a mortar and pestle, grind
spices together finely and store in a tightly closed container.

Hawaij Spice Mixture

3 tablespoons cumin
4 tablespoons black peppercorns
4 tablespoons turmeric
6 whole cloves
7 cardamom pods

Follow the same procedure as in the fish spice mixture above.


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