Fish poached in cumin-flavored tomato sauce from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 297) by Paula Wolfert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Aleppo or cayenne pepper for Near East pepper.

  • L.Nightshade on July 15, 2015

    The fresh fish we ended up with last night was black cod. I debated which recipe to use, eliminating those which required oven time. I eventually eliminated the one with tahini, due to painperdu’s helpful comment that it didn’t bring out the flavor of the fish. I love black cod, and didn’t wish to obscure the flavor. I used red onion in this, as I had so much on hand, and upped the spicing, as Caitlin (and my tastebuds) suggested. Otherwise, as written. This is a lovely dish, especially given that it’s so quick to prepare. I even liked the celery in it, which I sometimes don’t enjoy. The bit of sweetness from the red onion also worked very well. Much appreciated at table. http://chowhound.chow.com/topics/1017981?commentId=9643191#9643191

  • eve_kloepper on April 07, 2014

    very nice weekday fish dish. served with quinoa made in rice cooker

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