Name: Fresh Tomato Sauce for Fish
Yield: Makes 300 ml/½ pint (1¼ cups)
Cuisine: Moroccan
Ingredients: finely chopped onion (optional); 2 hot red peppers, thinly sliced; 3 spring onions (scallions), green parts only, sliced; ½ bunch fresh green coriander, chopped; 125–150 ml/4–5 fl.oz (½ cup – 10 tablespoons) olive oil; salt and freshly ground black pepper; lemon juice (optional); 4 large tomatoes, skinned, seeded and diced

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This uncooked sauce is excellent as an accompaniment for saffron-flavoured fried or grilled (broiled or barbecued) fish. Try it, too, with cold poached fish.

Ingredients

4 large tomatoes, skinned, seeded and diced
2 hot red peppers, thinly sliced
3 spring onions

Method

Combine first four ingredients in a bowl, and add olive oil, salt and freshly ground black pepper, to taste. A squeeze of lemon juice and a little finely chopped onion is often added.
Chill until ready to use.

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Fresh Tomato Sauce for Fish

Ingredients

Method

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