Chunky Fish with Split Peas and Sour Grapes

Name: Chunky Fish with Split Peas and Sour Grapes
Cuisine: Iran
Ingredients: 4 cutlets of chunky fish – cod, salmon, hake, conger eel; 4 cutlets of chunky fish – cod, salmon, hake, conger eel; 4 cutlets of chunky fish – cod, salmon, hake, conger eel; 4 cutlets of chunky fish – cod, salmon, hake, conger eel; salt and pepper; salt and pepper; 4 cutlets of chunky fish – cod, salmon, hake, conger eel; 1 tablespoon pickled or fresh sour grapes (in this recipe you can substitute pickled capers); 1 tablespoon pickled or fresh sour grapes (in this recipe you can substitute pickled capers); ¼ bottle sour grape juice (or dry white wine and the juice of one lemon); ¼ bottle sour grape juice (or dry white wine and the juice of one lemon); 4 smallish potatoes, peeled and halved; 50 g Persian yellow split peas (chana dall); 50 g Persian yellow split peas (chana dall); 1 tablespoon pickled or fresh sour grapes (in this recipe you can substitute pickled capers); 1 red pepper, chopped; 4–5 chopped anchovy fillets (optional); 2 cloves crushed garlic; 1 large onion, chopped; 1 tablespoon tomato paste; ¼ bottle sour grape juice (or dry white wine and the juice of one lemon); 1 teaspoon turmeric; ¼ teaspoon ground cumin; 2 cloves crushed garlic

Preparation info

This will make enough for
4
people.

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

I’ve had a lot of dishes which resemble this in Spain and Portugal, albeit the tackier, touristy parts. I have been invariably disappointed. They have promised much, but have either lacked depth, been overbearingly tomatoey, the wrong sort of fishy, or, as with so many fish-in-sauce scenarios, woefully overcooked. The best ‘cod with tomato sauce’ pairing that I’ve tried was actually at a great fish restaurant in my home conurbation, Southend-on-Sea. If you ever happen to be passing (and, le

Ingredients

Asia
Iran
Fish course
Stew
Gluten-free
Pescatarian

Ingredients

Method