This Turkish specialty, popular throughout most of the Middle East, makes a good first course or cold buffet dish. Sliced swordfish is generally used, but most fish available in America are also suitable.

　　

Ingredients

serves 6-8

　　2 pounds fish: whole red mullet or mackerel, or a piece of a larger fish, sliced

　　Olive oil

　　2 large onions, sliced

　　2 green peppers, seeded and sliced

　　2 cloves garlic, chopped

　　1 pound tomatoes, skinned and sliced

　　1/4 cup chopped flat-leaf parsley

　　1 tablespoon tomato paste

　　Salt and pepper

　　About a dozen green or black olives, pitted or not (optional)

　　

Step 1

Pan-fry the fish in a few tablespoons olive oil until lightly colored but not quite cooked inside, then lift out and reserve.

　　

Step 2

Clean the pan. Fry the onions in 3 tablespoons oil until soft and golden. Add the sliced green peppers and fry until soft and sweet. Add the chopped garlic and fry for a moment more. Finally, add the tomatoes, chopped parsley, and tomato paste diluted in about 1/2 cup water. Season to taste with salt and pepper, stir well, bring to the boil, and simmer for 15 minutes.

　　

Step 3

Lay the fish in the sauce carefully, so that the pieces are well covered, and cook for a further 5–10 minutes or until done, adding a little water if necessary. A few olives, blanched in boiling water to remove excess salt, can be added towards the end. Arrange the fish in a serving dish with sauce over it. Serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf