Georgian Poached Flounder with Tomatoes Recipe

Serves/Makes: 2

Ingredients:

  • 1 pound flounder or sole fillets, cut into serving pieces
  • 1 medium onion, peeled, thinly sliced, and separated into individual rings
  • 1 cup water
  • 2 whole cloves
  • 3 allspice berries
  • 1 bay leaf
  • 2 teaspoons vegetable oil
  • 3 large ripe tomatoes, peeled and seeded
  • 1/8 teaspoon cayenne (or less, to taste)
  • 1 small garlic clove, peeled and minced
  • Salt to taste
  • 1/4 teaspoon of freshly ground black pepper
  • Minced dill or cilantro (if served with potatoes use dill, if rice use cilantro)
How to cook Georgian Poached Flounder with Tomatoes:
  • Season the fish with salt to taste and place in a pan. Strew the onion rings and herbs over it. Add water, cloves, allspice, and bay leaf. Bring to a boil and poach, covered, until the fish is done, about 10 minutes.
  • Meanwhile, heat the oil in a skillet and fry the tomatoes over medium heat with pepper, cayenne, garlic, and 1/2 teaspoon of salt, breaking up the tomatoes with a fork. Cook until thickened for 7 - 8 minutes.
  • Remove the poached fish to a serving platter, along with onions and herbs. Spoon the above prepared tomato sauce over the fish and serve, garnished with minced dill or cilantro.

Note:

The Georgian name for the Poached Flounder with Tomatoes recipe is Moshushuli Tevzi Pamidvrit.


This recipe for Georgian Poached Flounder with Tomatoes serves/makes: 2

The Georgian Poached Flounder with Tomatoes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Flounder/Plaice (more Flounder/Plaice recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Georgian (more Georgian recipes)

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