Ingredients
- 8 saffron threads
- 2 garlic (cloves)
- 650 gr tomatoes (chopped fresh)
- 240 ml water
- 120 ml water
- 100 gr scrod
- 65 gr green bell peppers (diced)
- 30 gr cubed onions (yellow)
- 5 ml sesame oil (hot)
- 2 gr parsley (finely chopped fresh)
- 1 gr salt
- 1 gr black pepper (freshly ground)
and cubed Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame. Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an additional 15 minutes. Serve hot over brown rice. Yield: 2 to 4 servings. Variation: Two tablespoons curry powder can be substituted for the saffron threads.
