Mérou, Sauce Rouge from Mediterranean Seafood by Alan Davidson
This Algerian recipe, compared with Tunisian ones for the same fish, seems to show more Spanish influence.
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Cooking tools:
- Baking dish
- Stove
- Chef's knife
- Cutting board
Ingredients
- 6 steaks of mérou (grouper, ff.), 1 kg (2¼ lb) in all
- 225 ml (8 fl oz) olive oil
- 550 g (1¼ lb) tomatoes
- 6 cloves garlic
- 1 small hot red pepper, chopped
- salt
- pepper
- 1 tbs coriander, preferably fresh and chopped
- 1 tbs paprika combined
- 5 tbs olive oil combined
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