A way of cooking fish using the traditional flavourings — cinnamon to spice, currants to sweeten and vinegar to sharpen. Often made with blue fish (sea perch), it works well with the fillets or steaks of any firm-fleshed fish.
4blue fish fillets, cut into large pieces
2red onions, halved and sliced
6plum tomatoes, peeled and left whole
1tablespoonwhite wine vinegar
2tablespoonscurrants, soaked in water for 30 minutes
salt and freshly ground black pepper
small bunch of chopped fresh parsley or Turkish saffron
Heat the olive oil and soften the onions with the garlic. Lightly flour the fish pieces and add them to the pan. Quickly brown them on both sides, then remove from the pan. Stir in the vinegar, cinnamon, currants and tomatoes with a little of the water, and cook for 10-15 minutes. Pour in the rest of the water, adjust the seasoning and carefully place the pieces of fish in the sauce. Cook gently for a further 10 minutes.
Serve hot, sprinkled with the saffron or parsley, and accompanied by a plain rice and lentil, or rice and vermicelli, pilaf.