Fish cooked in tomato sauce is ubiquitous in the Middle East. This wonderfully flavored North African one may be used with all kinds of fish. Use whole fish such as red mullet, Caribbean goatfish, sea bass, or red snapper, or fillets such as haddock, cod, turbot, catfish, or salmon.

　　

Ingredients

serves 2

　　2 whole fish (about 3/4 pound each) or about 1 pound fillets

　　3 cloves garlic, chopped

　　1 chili pepper, finely chopped

　　2–3 tablespoons extra-virgin olive oil

　　1 pound ripe tomatoes, peeled and chopped

　　Salt and pepper

　　1 1/2 teaspoons sugar

　　1/4 teaspoon crushed saffron threads or powdered saffron

　　1 1/4 inches fresh gingerroot, grated or crushed in a garlic press to extract the juice (do small pieces at a time)

　　

Step 1

Have the whole fish (if using) scaled and cleaned but leave the heads on.

　　

Step 2

In a frying pan, heat the garlic and the chili in the oil for moments only, until they soften. Add the tomatoes, salt, pepper, sugar, saffron, and ginger, and simmer 10 minutes.

　　

Step 3

Put the fish in the pan with the tomato sauce and simmer until done to your liking-about 3–6 minutes for fillets and about 6–10 minutes for whole fish (turning the whole fish over once), until the fish flakes but is still slightly underdone.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf