• 1 3-pound whitefish, gutted and split down the center
  • 1 large green or red pepper
  • 1 to 2 tomatoes
  • 2 to 3 cloves garlic
  • water
  • ¾ tsp. salt
  • 2 tsps. saffron
  • 3 Tbsp. oil


Rinse fish and dry thoroughly. Slice pepper and tomatoes. Peel garlic cloves and cut in half. Line 5-quart Dutch oven with peppers, tomatoes and garlic and place fish slices on top. Add enough water to cover fish. Bring to a boil, then add salt, saffron and oil. Lowe flame and simmer 40 to 50 minutes. This dish may be served hot or cold.

USE: 5-quart Dutch oven
YIELDS: 6 servings