I like to make this dish with cod, but other fish such as bream, turbot, monkfish, and grouper may also be used.

　　

Ingredients

serves 4

　　4 thick cod steaks (each weighing 1/2 pound) or fillets (each weighing 7 to 8 ounces)

　　Salt

　　4 tablespoons extra virgin olive oil

　　5 to 6 garlic cloves, chopped

　　1 small chili pepper, seeded and finely chopped (optional)

　　1 1/2 to 2 pounds ripe tomatoes, peeled and chopped

　　2 teaspoons sugar

　　1/2 teaspoon ground ginger

　　Peel of 1 preserved lemon, chopped (see page 7)

　　12 or more black olives, pitted

　　

Step 1

Sprinkle the fish lightly with salt.

　　

Step 2

In a large skillet, heat the oil with the garlic and chili, if using, for moments only, stirring, until the aroma rises. Add the tomatoes, a little salt, sugar, and ginger and simmer for 20 minutes.

　　

Step 3

Add the lemon peel and olives and put in the fish. Simmer for about 3 to 8 minutes (depending on the type of fish and thickness of the steak or fillet), or until the flesh begins to flake when you cut into it with a pointed knife. Turn the fish over once during the cooking.

　　

Step 4

Serve hot with the sauce poured over.

　　Arabesque