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Title: Yemenite Whitefish With Red Pepper And Spices
Yield: 6 Servings

Ingredients

      8    to 12 cloves whole garlic,
      1    peeled
      2    fresh red peppers sliced
      1    in chunks
      1 ts cumin or to taste
    1/2 ts turmeric or to taste
      1    salt and freshly ground
      1    pepper to taste
    1/4 c  vegetable oil
      1 c  water
      3 lb whitefish, whiting, sea bass
      1    or trout fillets
      1    paprika to taste

Instructions

Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil
and water in a saucepan and simmer very slowly, covered for about 1
1/2 hours. Be careful not to let the sauce burn, adding water if
necessary.

Pour some of the sauce in a baking pan and place the fish on top.
Spoon the rest of the sauce around the fish. Cover and simmer on top
of the stove for 15-20 minutes or until the fish flakes. Serve the
next day reheated as an appetizer. From: Mrs Elaine Radis Date: 23
Jun 97 Jewish-Food List Ž

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