Yemeni fish

Recipe cuisine: Yemeni
Cooking time: 15 min
Servings: 2
Calories: 397.4 kcal
Fats: 18.6
Proteins: 28.5
Carbohydrates: 29.3
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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.

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

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