Grey Mullet with Piquant Sauce from Mediterranean Seafood by Alan Davidson
A standard Tunisian way of serving fish. This version was explained to me by M. Ben Abdesselem, chef of the Restaurant de la République at Zarzis, after I had enjoyed eating it at his table. Heat...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
Ingredients
- olive oil
- onion
- tomato purée
- water
- fish
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