Sufra Dayma: Baked Fish Stew By Moushira Abdel-Malek Serves 4-6 Ingredients: 600 gms white fish fillets (cut into large pieces) 6-8 garlic cloves (finely chopped) 800 mls fresh tomato juice 200 gms red ripe tomatoes (peeled, sliced) 400 gms white cannellini beans (cooked boiled, drained, rinsed) 1/3 cup fresh coriander leaves (chopped) 1 tbsp extra virgin olive oil Salt + pepper + turmeric (1 tsp each) Method: Heat oil in a large saucepan, over medium heat. Add garlic. Cook stirring for 30 seconds. Add seasoning. Stir until aromatic. Add juice and tomatoes. Cover and bring to the boil. Simmer over medium heat for 10 minutes. Add beans and return to the boil. Add fish. Cover and cook for 5 minutes. Pour mixture in an oven-proof dish, uncovered, and bake in a preheated oven of 200 degrees until top is slightly browned. Sprinkle with coriander and allow to rest for 5 minutes before serving. Serve with crusty bread.
