Yield: 6 -8
|750 grams||Frozen and cut to pieces; Nile Perch, or Hake, Halibut or white Palamida (up to 1 Kg)|
|1||Red bell pepper; cut in strips|
|1 medium||Carrot; shred with vegetable peeler. it will be thin slices.|
|1 cup||Green onions cut in small pieces with the green|
|3 tablespoons||Fresh dill cut fine|
|3 larges||Garlic cloves crashed; (up to 4)|
|2 tablespoons||Olive oil|
|¼ cup||Tomatoes paste ...note|
|3||Fresh crushed tomatoes; (or from the tin)|
|⅓ cup||Dry Sherry.|
|Salt and fresh ground pepper|
Source: From my mother with love & more. Family recipes.
Prepare all the vegetables in a bowl , sat a side.
In a heavy whook, heat butter,oil an olive oil.
Add all the vegetable together stir.
Add the tomatoes + the paste stir again and add the water, bring to a boil.
Lower fire , cover and simmer for 5 minutes.
Add the dry sherry, Add salt and Pepper to you own taste, Bring to a boil.
<<<At this stage you can switch off fire, and continue last step 15 minutes before guests are coming.
ADD the frozen fish stir till fish are well covered with the vegetables, Bring to boil ,Cover and simmer on low fire for 20 minutes.
Serve Coscos with mush rooms.
NOTE: Tomatoes paste you can get in Israel in 2 kinds. 22Bx or the 28-30Bx it is written on the tin I use the 28-30Bx it is thicker and better.It comes in 580 grams, I use what I need, the rest I put in a ¼ cups disposable plastic container in the freezer for later use.
Posted to JEWISH-FOOD digest V97 #323 by Zvi&Rina perry <pzvi@...> on