5-6 tomatoes, peeled and sliced or 14oz
can tomatoes
2 tbsp chopped fresh parsley
2 tbsp lemon juice
1 tsp paprika
15-20 green and black olives
salt and freshly ground black pepper
bread and salad, to serve
Method :
Heat 2 tbsp of the oil in a large roasting
tin or frying pan and fry the fish on both sides until golden brown.
Remove from the tin or pan, cover and keep warm.
Heat the
remaining oil in the tin or pan and fry the onions for 2-3 minutes until
slightly softened. Add the chili and red and green peppers and continue
cooking for 3-4 minutes, stirring occasionally, then add the garlic and
stir-fry for a further minute.
Blend the
tomato puree with the fish stock or water and stir into the pan with the
tomatoes, parsley, lemon juice, paprika and seasoning. Simmer gently
without boiling for 15 minutes, stirring occasionally.
Return the
fish to the tin or pan and cover with the sauce. Cook for 10 minutes
then add the olives and cook for a further 5 minutes or until just
cooked through. Transfer the fish to a serving dish and pour the sauce
over the top. Allow to cool, then cover and chill until completely cold.
Serve cold with bread and salad.
Serves 4
One large fish looks spectacular, but it
is tricky to both cook and serve. If you prefer, buy four smaller fish
and cook for a shorter time, until just tender and cooked through but
not overdone.
Green chili, garlic and paprika add subtle
spicing to this delicious fish dish. Cold fish is enjoyed in many parts
of the Middle East - this particular version is from Turkey.