Usuba
Cod in Yemeni Tomato Sauce
Fish stewed in layers with vegetables in tomato sauce. The dish is prepared quickly, turns out juicy and aromatic thanks to bay leaf, garlic and parsley. Served with a spicy garlic-lemon sauce.
- Total
- 40 min
- Standard serving
- 458.4 g
Ingredients
Total 11
Instructions
- 1
Step 1
Wash and dry the fish fillet. Cut it into small pieces. Peel the onion and carrot and slice them into thin rings. Clean the chili pepper from seeds and slice it into thin rings.
- 2
Step 2
Place half of the fish into a deep skillet, then half of the vegetables and several bay leaves. Repeat the layer: fish, vegetables, and the remaining bay leaves.
- 3
Step 3
Blend the canned tomatoes in a blender. Add vegetable oil, sugar, and salt to taste. Pour the tomato puree over the fish with vegetables.
Bring to a boil and cook over high heat for 7–10 minutes.
- 4
Step 4
Peel the garlic and crush it in a mortar with chopped parsley. Add a pinch of sugar and lemon juice.
Place the fish with vegetables on a dish and season with the prepared garlic-parsley sauce.
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