A Turkish speciality, popular throughout most of the Middle East. This makes a good first course or cold buffet dish. Sliced swordfish is generally used, but most fish available in Britain are also excellent cooked in this manner.
Scale and clean the fish. Fry it gently in a few tablespoons olive oil until lightly coloured. Remove to a plate and reserve.
Fry the onions in the same oil until soft and golden. Add the sliced green peppers and fry until soft and sweet. Add the crushed garlic and fry for only about a minute more. Finally add the tomatoes, chopped parsley, and tomato concentrate diluted in about a smal