Dairy-Free Emirati Fish Salona

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 large onion, chopped into 1.27 cm 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 2.54 cm of ginger, grated. Stir constantly for 1 minute until fragrant.
4. 4Add the 3 medium tomatoes, diced into 1.27 cm 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 2.54 cm cubes, the 2 medium carrots, peeled and cut into 1.27 cm thick rounds, and the 1 medium bell pepper, seeded and cut into 2.54 cm 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 (204.4°C / 200°C) and bring the liquid to a boil. Once boiling, reduce the heat to low (93.33°C / 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 about 680 g of firm white fish, cut into 5.08 cm 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 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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