Sweet and Sour Fish Simmered in Almond-Prune Sauce

The following dish is inspired by the medieval Baghdadi cuisine, which had a penchant for combining the sweet and the sour. They also believed, as we still do, that vinegar and other sour agents aid digestion, especially when conjoined with fish. The medieval sibagh were sour sauces served with fish, and were made by combining a number of ingredients such as sour pomegranate juice, vinegar, raisins, ground almonds or walnuts, a little sugar or honey, garlic, mustard, and spices (al-W