How to cook Georgian Poached Flounder with Tomatoes
- 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)
- 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.
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
Preparation Method: Poached/Simmered