Name: Poached Fish with Tomatoes (Moshushuli Tevzi Pamidvrit)
Yield: Serves 2
Cuisine: Georgia
Ingredients: Salt; 1 small garlic clove, peeled and minced; Minced dill or cilantro; 3 large ripe tomatoes, peeled and seeded (or substitute one 28-ounce can plum tomatoes, drained); 1 pound fillet of flounder or sole, cut into serving pieces; 2 whole cloves; 3 allspice berries; 1 bay leaf; ½ cup coarsely chopped fresh dill or cilantro; 1 cup water; 2 teaspoons vegetable oil; 1 medium onion, peeled, thinly sliced, and separated into rings; ⅛ teaspoon cayenne (or less, to taste); ¼ teaspoon freshly ground black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

A dish of perfect balance and simplicity.

Ingredients

1 pound fillet of flounder or sole, cut into serving pieces
Salt
1 medium onion, peeled, thinly sliced, and s

Method

Season the fish with salt to taste and place in a pan. Strew the onion rings and herbs over it. Add the water, cloves, allspice, and bay leaf. Bring to a boil and poach, covered, until the fish is done, about 10 minutes.

Meanwhile, heat the oil in a skillet and fry the tomatoes over medium heat with the pepper, cayenne, garlic, and ½ teaspoon salt, breaking up the tomatoes with a fork.