In this dish, known as kababkou in Tunisia, the chunks of fish slowly cook in receding heat after a light spicy tomato sauce is brought to a boil, then poured over the fish. As the sauce cools to room temperature, the fish is cooked. It can be gently reheated before serving.
This method can be applied to any meaty white-fleshed fish without your having to worry about overcooking. The flesh will be juicy and perfectly cooked. The dish can be served warm, tepid, or cool.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.