Egyptian Fish Hot Pot

Egyptian Fish Hot Pot

Ingredients:
2 X 200g good pieces of white fish/blue eye cod/ling
Juice 1/2 Lemon
1 Brown Onion, chopped finely
2 cloves garlic
3 fresh tomatoes, skin removed (see note below), chopped
1/2 tsp Ground cumin
1/2 tsp Ground Coriander
2 tbsp chopped Fresh Parsley

Method:
Pre-heat a griddle pan or even better, the BBQ in preparation to grill the fish. Once this is ready, add the pieces of fish and cook quickly on each side. It does not need to be cooked through as this will continue to cook when added to the sauce. Squeeze the lemon juice over the fish and leave to rest.

In a frying pan, heat up some oil and add the chopped onion, garlic and ground spices. Cook until the aroma surfaces. Add the chopped tomatoes and cook for around 20-25 minutes until reduced slightly. You can add 1/2 cup chicken stock at this point if you like and continue to cook for a further 10 monutes until the sauce has reduced. Add the fresh Parsley and season to taste.

If you are able to get hold of a small hot pot (mini tagine type) then place the fish in the base of the dish, cover with the sauce and serve at the table.

NOTE
To remove the skin from the tomatoes. Bring a large pot of water to the boil. Score a cross at teh neck of the tomatoes and plunge in to the hot water turn off the heat and leave the tomatoes in there for around 5 miminutes. Remove from the water and then they are hot enough to handle, peel back the skin. its a good idea to remove the seeds too but if you decide to leave these in, add a 1/3 tsb sugar to the sauce to ensure its not bitter.