Ingredients with Measurements:
- 4 fillets of white fish (such as cod or haddock)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, sliced
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Season them with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the diced tomatoes, paprika, cumin, salt, and black pepper to the skillet. Stir well and bring to a simmer.
4. Place the fish fillets on top of the tomato sauce. Cover the skillet with a lid and let the fish cook for 8-10 minutes, until it is cooked through and flakes easily with a fork.
5. Remove the skillet from the heat and sprinkle the chopped parsley and cilantro over the fish. Arrange the lemon slices on top.
6. Serve the Peshk me Salce hot, with the tomato sauce spooned over the fish.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- You can use any white fish fillets for this recipe, such as tilapia or halibut.
- If you don't have fresh parsley or cilantro, you can use dried herbs instead.
- You can use fresh or canned diced tomatoes.
Variations:
- Add some chopped bell peppers or jalapeños to the tomato sauce for extra flavor and heat.
- Use different spices to season the fish, such as turmeric or coriander.
- Add some white wine or chicken broth to the tomato sauce for a more liquid consistency.
Tips and tricks:
- Make sure to season the fish well with salt and pepper before cooking.
- Don't overcook the fish, as it can become dry and tough.
- Use a fish spatula or a slotted spoon to remove the fish from the skillet, so that it doesn't break apart.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Peshk me Salce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Peshk me Salce on a bed of rice or couscous.
- Garnish with additional chopped herbs or lemon wedges.
Garnishes:
- Chopped fresh herbs
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
- A crisp green salad would also be a nice accompaniment.
Suggested side dishes:
- Rice pilaf
- Couscous
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the tomato sauce is too thick, you can add a splash of water or chicken broth to thin it out.
- If the fish is not cooked through after 10 minutes, cover the skillet and cook for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Peshk me Salce is a traditional Albanian dish that is typically made with white fish and a tomato-based sauce.
Flavor profiles:
- The tomato sauce is slightly sweet and tangy, with a hint of spice from the paprika and cumin. The fish is mild and flaky, with a delicate flavor that pairs well with the sauce.
Serving suggestions:
- Serve the Peshk me Salce as a main course for dinner, accompanied by a side dish and a glass of white wine.
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Region: Albanian