Fresh Tomato Sauce for Fish

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

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

Africa
Morocco
Carthaginian
El Jadida
Essaouira
Safi
Azemmour
Sauce
Vegan
Gluten-free

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.