Dairy-Free Emirati Fish Salona

Ingredients

• 1.5 lbs Firm White Fish (e.g., Cod, Grouper)
• 1 large Onion
• 3 medium Tomatoes
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Bell Pepper
• 3 cloves Garlic
• 1 inch Ginger
• 1.5 tbsp Baharat Spice Blend
• 2 tbsp Tomato Paste
• 3 cups Vegetable Broth
• 2 tbsp Olive Oil
• 0.25 cup Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 large onion, chopped into 1/2-inch pieces, to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion pieces are soft and look see-through.
3. 3Add the 3 cloves of garlic, minced, and the 1 inch of ginger, grated. Stir constantly for 1 minute until fragrant.
4. 4Add the 3 medium tomatoes, diced into 1/2-inch pieces, and the 2 tablespoons of tomato paste. Cook for 5 minutes, stirring often, until the tomatoes start to break down.
5. 5Add the 2 medium potatoes, peeled and cut into 1-inch cubes, the 2 medium carrots, peeled and cut into 1/2-inch thick rounds, and the 1 medium bell pepper, seeded and cut into 1-inch pieces. Stir everything together for 1 minute to coat the vegetables.
6. 6Add the 1.5 tablespoons of baharat spice blend and the 3 cups of vegetable broth. Stir well. Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer for 15-20 minutes. The vegetables are ready when you can easily pierce a potato cube with a fork.
7. 7Gently place the 1.5 lbs of firm white fish, cut into 2-inch pieces, into the simmering stew. Make sure the fish is mostly submerged in the liquid. Cover the pot again and continue to simmer for another 5-7 minutes. The fish is cooked through when it flakes easily with a fork and the thickest part reaches an internal temperature of 145°F (63°C).
8. 8Remove the pot from the heat. Stir in the 0.25 cup of cilantro, chopped. Serve the fish salona hot.

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