This recipe is enough for 4 to 6 servings
1 medium sized Onion finely chopped
5 tbls vegetable oil
2 cloves of garlic crushed
1 tsp turmeric
1/4 tsp cinnamon
1/2 tsp salt
1/2 tsp somak
1/4 tsp ground black pepper
Pinch of good ground saffron
Pinch of red chilli powder
3 cloves crushed or powdered/ground
2 tbls tomato puree
3 cups / 250 ml cold water
720g skinless and boneless fillets of cod
1 tbls lemon juice
Peel and chop one medium sized onion and peel 2 cloves of garlic.
Pour 5 table spoons of oil into a large saucepan, (I used a ceramic pot).
Fry the onions until golden brown in colour.
Add the turmeric and fry with the onions.
Add the rest of the spices; cinnamon, salt, black pepper, chilli, somak, crushed or ground cloves and saffron to the fried onions.
Mix and fry for 15 seconds. Remove from the head and crush 2 garlic cloves and add giving it a good mix.
Return to the heat and add 2 tablespoons of tomato puree to the fried onions and fry continuously for 1 minute.
Add 3 cups / 750 ml of cold water to the fried onion and spice mixture.
Increase the heat and allow the stew to come to the boil.
Reduce the heat to medium and add 1 tablespoon lemon juice.
Wash the cod and if you have large pieces like I did, cut them into slightly smaller chunks.
Place the cod pieces into the stew and allow to boil for 5 minutes.
Once boiled, reduce the heat to low and cover the top. Leave to cook for 45 minutes.
Enjoy this fish stew with saffron rice or you could reduce the sauce down and enjoy with Iranian Sangak bread or it tastes just as good with french bread, ciabatta or naan bread.