Fish in Olive Oil

Name: Fish in Olive Oil (Served Cold)
Cuisine: Turkish
Ingredients: About a dozen green or black olives, stoned (optional); 1 kg (2 lb) fish: whole red mullet or mackerel, or a piece of a larger fish, sliced; Salt and black pepper; 2 large onions, sliced; Olive oil; 2 cloves garlic, crushed; 500 g (1 lb) tomatoes, skinned and sliced, or a 400-g (14-oz) tin skinned tomatoes, drained and sliced; 2 green peppers, seeded and sliced; 1 tablespoon tomato concentrate; A bunch of parsley, finely chopped

Served Cold

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

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.

Ingredients

1 kg (2 lb) fish: whole red mullet or mackerel, or a piece of a larger fish, sliced
Olive oil

Asia
Turkey
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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