Mérou, Sauce Rouge

Name: Mérou, Sauce Rouge (Grouper with a Red Sauce)
Yield: Serves Six
Cuisine: Algeria
Ingredients: 6 steaks of mérou (grouper, ff.), 1 kg (2¼ lb) in all; 225 ml (8 fl oz) olive oil; 550 g (1¼ lb) tomatoes; 6 cloves garlic; 1 small hot red pepper, chopped; salt and pepper; salt and pepper; 1 tbs coriander, preferably fresh and chopped; 1 tbs paprika combined; 5 tbs olive oil combined

Grouper with a Red Sauce

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

This Algerian recipe, compared with Tunisian ones for the same fish, seems to show more Spanish influence.

Ingredients

6 steaks of mérou (grouper, ff.), 1 kg (2¼ lb) in all

Africa
Algeria
Fish course
Gluten-free
Pescatarian

Method

Pour the olive oil into a casserole. Cover the bottom with a layer of slices of peeled and seeded tomato. Put the fish steaks on this bed, with the garlic and chopped red pepper. Season; cover with the remaining tomato slices; season again, adding the coriander; pour the paprika-laced olive oil over all. Cook over a high heat for 5 minutes, then lower the heat, cover, and cook gently for 30 min