Balik Pilaki

Name: Balik Pilaki
Ingredients: 2 pounds fish: whole red mullet or mackerel, or a piece of a larger fish, sliced; Olive oil; 2 large onions, sliced; 2 green peppers, seeded and sliced; 2 cloves garlic, chopped; 1 pound tomatoes, skinned and sliced; 1/4 cup chopped flat-leaf parsley; 1 tablespoon tomato paste; Salt and pepper; About a dozen green or black olives, pitted or not (optional)

10 ingredients

11 steps

Ingredients

2 pounds fish: whole red mullet or mackerel, or a piece of a larger fish, sliced
Olive oil
2 large onions, sliced
2 green peppers, seeded and sliced
2 cloves garlic, chopped
1 pound tomatoes, skinned and sliced
1/4 cup chopped flat-leaf parsley
1 tablespoon tomato paste
Salt and pepper
About a dozen green or black olives, pitted or not (optional)

Directions

1

Pan-fry the fish in a few tablespoons olive oil until lightly colored but not quite cooked inside, then lift out and reserve.
2

Clean the pan.
3

Fry the onions in 3 tablespoons oil until soft and golden.
4

Add the sliced green peppers and fry until soft and sweet.
5

Add the chopped garlic and fry for a moment more.
6

Finally, add the tomatoes, chopped parsley, and tomato paste diluted in about 1/2 cup water.
7

Season to taste with salt and pepper, stir well, bring to the boil, and simmer for 15 minutes.
8

Lay the fish in the sauce carefully, so that the pieces are well covered, and cook for a further 510 minutes or until done, adding a little water if necessary.
9

A few olives, blanched in boiling water to remove excess salt, can be added towards the end.
10

Arrange the fish in a serving dish with sauce over it.
11

Serve cold.