Pickerel with Raki (Pernod)
4 pickerel fillets
2 tomatoes, grated
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1 tbs Turkish Baharat *(available at Gimli Fish)
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)
Heat skillet and sauté the garlic and add the onion and sauté for 3-4 minutes. Add bay leaves and Turkish Baharat. Add the vegetables, pour over the stock and simmer for 2 minutes.
Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.
Enjoy more warm, cozy recipes at KarenFood, the Blog.