Description
Spicy fish dish cooked in a rich tomato sauce. Traditionally, North African countries and Israel. The hotter the dish, the hot blood and even hotter controversy surrounding it. A single recipe does not exist. Every housewife cooks it in its own way. Preparing grime from the flesh of white fish.
Ingredients
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900 g
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425 g
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7 tooth
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1 piece
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1.5 Tbsp
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1 piece
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300 ml
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2 piece
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0.5 piece
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1 Tbsp
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2 Tbsp
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Cooking
The dish is cooked in multivarka VITEK 4212-BK.
Pour olive oil into the bowl multivarki, turn mode "ROASTING", put the time – 20 minutes, allow to heat up. In hot oil put the onion cut into half rings. Fry until Golden and the onions transparent (about 10-15 minutes).
Crushed in a bowl, garlic, sweet paprika, salt, seeded and chopped chili pepper. To add weight to the onions and cook, stirring, another 2 minutes.
To put it in a Cup of thinly sliced sweet pepper, squeeze the juice of half a lemon.
Pour broth or water, add tomatoes in juice, sugar, pepper mixture. Enable "QUENCHING", set the time to 30 minutes.
Add coarsely chopped cod fillet. Cook until the end of program time.
Served with traditional flat bread. Delicious to break off a crumb and dip in the sauce, eating pieces of fish. When serving, sprinkle with chopped greens. Bon appetit!
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