Yemeni fish

Ingredients

• 250 g canned tomatoes in their own juice
• 0.5 lime
• cod fillet
• 6 bay leaves
• carrots - 2 pcs.
• garlic - 2 cloves
• salt
• sugar - 1 tbsp. l.
• red onion - 1 onion
• 0.5 hot pepper
• vegetable oil - 2 tbsp. l.
• 2 bunches of parsley

Cooking

Step 1

Rinse the cod fillet and cut across into pieces 5 cm wide. Peel onions and carrots, cut into circles. Wash the pepper, cut into rings. In a heavy-bottomed pot, place half of the prepared fish, then half of the vegetables and 3 bay leaves. Put the next layer of fish, then the remaining vegetables and bay leaves. Rub the tomatoes with juice through a sieve. Add vegetable oil, sugar and salt. Pour this mixture over fish and vegetables. Cook over high heat for 5 minutes. Reduce heat, cover the pot with a lid and simmer for another 5 minutes. Finely chop the greens and garlic, grind them with a pestle, add sugar and lime juice. Put the fish on a dish, season with sauce.