Fish Stew

Margat Simach

Preparation info
  • Makes


    • Difficulty


Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

Cooked in a simple tomato sauce, fish stays deliciously moist and succulent, and potatoes pair very nicely with it. Unfortunately, in its original region, Iraq, it is not a very popular type of stew. River fish is full of bones, which makes it a rather hazardous dish to cook this way. That’s why I have never really had enough of it.


  • 2 lbs (900 g) boneless and skinless fish fillet, cut into 4 serving-size pieces


  • Sprinkle fish pieces with salt, pepper, and lemon juice. Set aside in a colander fitted on a deep dish, to drain.
  • In a heavy medium pot, sauté onion in oil until translucent, 5 minutes. Add turmeric and potatoes and stir for 1 more minute.
  • Add diluted tomato paste or sauce, noomi Basra, salt, and pepper. Bring to a quick boil, then reduce heat to