March 12, 2013
Recipe courtesy of Rachel Tachvilian from Beit Shemesh, Israel. Read more about the JDC and Israel.
• 4 slices tuna or Nile perch (if available)
• 2-3 ripe tomatoes
• Salt (for marinating fish and for sauce)
• Lemon juice
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon chicken-flavored
(meatless/”pareve”) soup mix
• 2-3 cups boiling water, plus more
boiling water if using tuna
• Handful of fresh chopped cilantro
• 1 red pepper, chopped
• 1 long chili pepper, preferably dry, cut
into wide strips
• 1 clove fresh garlic, peeled and
• About 1⁄4 cup vegetable oil
• 1 tablespoon sweet red paprika
Sprinkle salt and lemon juice over fish and let marinate for 30 minutes. In the meantime, prepare sauce by peeling the tomatoes and placing them into a wide pot. Add salt, turmeric, and soup mix and bring to a boil. Mash cooked tomato mixture (can use a potato masher), then add 2-3 cups boiling water to the pot. Bring sauce to a simmer.
Rinse fish: if using tuna, rinse it first with boiling water and then with tap water; if using Nile perch, rinse it
with tap water. Place slices of fish on top of sauce in the wide pot. Lay chopped cilantro, pepper strips, and chopped garlic on top of fish. Bring mixture to a boil. In the meantime, thoroughly combine the oil and sweet paprika in a separate dish and add to the fish mixture. After the fish has boiled for 10 minutes, reduce heat to a simmer. Simmer fish for about 30 minutes more. Serve fish with sauce, hot or at room temperature.
Serves 4 people