Emirati Fish Salona

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stovetop over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and looks translucent.
3. 3Add the 3 cloves of garlic, minced, and the 1 teaspoon of ginger, grated, to the pot. Cook for 1 minute more, stirring constantly, until you can smell the garlic and ginger.
4. 4Add the 2 medium tomatoes, chopped, the 2 medium potatoes, cubed, the 2 medium carrots, sliced, and the 1 bell pepper, chopped, to the pot. Stir everything together well.
5. 5Sprinkle the 1.5 tablespoons of Emirati spice mix, the 0.5 teaspoon of turmeric powder, and the 0.5 teaspoon of cumin powder over the vegetables. Stir well to coat all the vegetables evenly with the spices.
6. 6Pour in the 4 cups of water. Increase the heat to medium-high and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the potatoes and carrots are easily pierced with a fork.
7. 7Gently place the about 680 g of firm white fish fillets into the simmering liquid. Cover the pot again and continue to simmer for 10-15 minutes. The fish is done when it is opaque and flakes easily when gently pressed with a fork. The internal temperature should reach 63°C.
8. 8Stir in the 0.25 cup of cilantro, chopped. Add the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir gently to combine.

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