This is a dish which I came up with a few weeks ago. I often fry fish, but I had bought some tomatoes which were disappointingly too soft for salad and needed cooking, so I decided to make a sauce to poach the fish in. A much healthier option! I had a good idea in my head of how it would turn out, but it wasn’t until I was able to smell and taste that I realised that it had a distinctly Spanish feel to it.
I used Nile Perch, quite a strong meaty fish which is pretty cheap here in Dubai (we’ve been having a low-spend January). I served it with Buckwheat cooked with mushrooms (based on this recipe), and frozen peas because I hadn’t been organised enough to get any other green veg.
This served two adults and a child with some leftover.
p.s. I made it again last night and forgot to add the spinach, it was still very yummy!
- a small onion
- a couple of cloves of garlic
- a couple of handfuls of cherry tomatoes, halved (you could also chop larger tomatoes into chunks, I just happened to have cherry tomatoes which needed using)
- a teaspoon of oregano
- half a teaspoon of paprika (you can add more later to taste if you like)
- a teaspoon of vegetable stock powder, or half a teaspoon of salt
- frozen spinach – this is difficult to measure out because it usually comes in a big block. I banged the frozen block (while still in it’s packaging) on a hard work-surface to break it up a bit and used as close to a handful as I could.
- a teaspoon of tomato paste
- two pieces of a meaty fish, I used Nile Perch.
It is best to make this in a large shallow pan with a lid if you have one.
Gently fry the finely chopped onion and garlic until soft. Next add the tomatoes along with the spices and stock/ salt and gently cook with the lid on the pan until the juices have come out of the tomato. Put the spinach in a jug or bowl and add just enough boiled water to cover it, when it has defrosted add the spinach and water to the tomatoes along with the tomato paste, turn the heat up and leave the lid off to allow some of the liquid to boil off (at this point I would start cooking the bulgar wheat). After about five minutes taste the sauce and add more seasoning if it is needed (this is all down to personal taste).
Turn the heat down so that the sauce is gently simmering and place pieces of fish on top of the sauce. Put the lid on and let the fish steam for about five minutes, then turn the fish over and cook for a few minutes longer. The exact cooking time will vary depending on the type and thickness of the fish; it needs to be served as soon as it is completely cooked through, if it is left much longer you risk it becoming a bit tough or rubbery.
Serve with the buckwheat and some green vegetables.