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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

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Main Ingredient: Flounder/Plaice
Preparation Method: Poached/Simmered
Cuisine: Georgian