Thursday,19 October, 2017
Current issue | Issue 1142, 4 -10 April 2013
Thursday,19 October, 2017
Issue 1142, 4 -10 April 2013

Ahram Weekly

Sufra Dayma: Fish and vegetable stew

Serves 4
Ingredients:
4 thick white fish fillets (cut into chunks)
1 large onion (sliced)
5 - 6 garlic cloves (thinly sliced)
4 green chilli pods (seeded, thinly sliced)
1 cup asparagus (heads and leaves, chopped)
1 cup green peas (boil cooked)
1 cup green beans (boil cooked, 1 inch length)
1/2 cup potatoes (boiled, semi-cooked, diced)
500 gms tomatoes (chopped)
1 tbsp tomato paste
Juice of one lemon
Salt + pepper + cumin
2 tbsp olive oil

Method:
Season fish pieces. Heat a large non- stick pan over high heat. Add a tablespoonful of oil. Lower heat and add fish in batches, stirring,
to brown lightly. Remove with a slotted spatula and cover. Add remaining oil to pan. Cook onion stirring to golden brown. Add garlic, chilli, asparagus, green beans, peas, and potato. Re-season, stirring until fragrant. Stir gently for a couple of minutes. Add chopped tomato, tomato paste and lemon juice. Stir to combine. Bring to a simmer and allow to cook, covered, over low heat, for 5 minutes.
Return fish to pan. Stir gently to combine. Allow to cook together for an extra ten minutes. Remove into a serving dish. Serve with
rice or crusty bread, and a garden salad.

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