Fish in a Hot Saffron and Ginger Tomato Sauce

Name: Fish in a Hot Saffron and Ginger Tomato Sauce
Yield: serves 2
Ingredients: 2 whole fish (about 3/4 pound each) or about 1 pound fillets; 3 cloves garlic, chopped; 1 chili pepper, finely chopped; 2–3 tablespoons extra-virgin olive oil; 1 pound ripe tomatoes, peeled and chopped; Salt and pepper; 1 1/2 teaspoons sugar; 1/4 teaspoon crushed saffron threads or powdered saffron; 1 1/4 inches fresh gingerroot, grated or crushed in a garlic press to extract the juice (do small pieces at a time)

December 9, 2011

Fish cooked in tomato sauce is ubiquitous in the Middle East. This wonderfully flavored North African one may be used with all kinds of fish. Use whole fish such as red mullet, Caribbean goatfish, sea bass, or red snapper, or fillets such as haddock, cod, turbot, catfish, or salmon.

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