Yemeni Fish

This delicate, slightly spicy, pointed fish is like Love itself ...

Ingredients

• 500 g fillet of white sea fish (I have halibut)
• 2 carrots
• 1 red onion
• juice of half a lime
• 6 bay leaves
• a bunch of parsley
• 1 tbsp. l. Sahara
• 1 chili pepper without seeds
• 250 g cons. in s / s tomatoes
• 2 tbsp. l. vegetable oil
• 2 cloves of garlic
• salt

Directions

1. Cut the fish fillet into long pieces, 5 cm wide. Lightly salt the fillet.
2. Cut onions and carrots into cubes, chili into rings. In a saucepan with a thick bottom, put half of the total weight of the fish, then half of the vegetables, 3 bay leaves. Then lay the next layer of fish, vegetables and again 3 bay leaves. Peel the tomatoes and rub through a sieve (or blend). Add vegetable oil, almost all the sugar and salt.
3. Pour the prepared tomato puree over the fish and vegetables. Cook over high heat for 5 minutes. Then close the lid and simmer over moderate heat for another 10 minutes. Cooking spicy sprinkles. Chop the greens, peel the garlic. Blend the mixture of herbs and garlic, adding lime juice and a pinch of sugar.
4. Put the fish in portions on the dishes, top with spicy green sprinkles with lime. Serve with chilled white wine.