Yemeni Whitefish with Red Pepper and Spices

Ingredients

• 8 to 12 cloves whole garlic, peeled
• 2 fresh red peppers sliced in chunks
• 1 tsp cumin or to taste
• ½ tsp turmeric or to taste
• 1 salt and freshly ground
• 1 pepper to taste
• ¼ cup vegetable oil
• 1 cup water
• 3 lb whitefish, whiting, sea bass or trout fillets
• paprika to taste

Directions

1. Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil and water in a saucepan and simmer very slowly, covered for about 1½ hours.
2. Be careful not to let the sauce burn, adding water if necessary.
3. Pour some of the sauce in a baking pan and place the on top.
4. Spoon the rest of the sauce around the fish.
5. Cover and simmer on top of the stove for 15 – 20 minutes or until the fish flakes.
6. Serve the next day reheated as an appetizer.