Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Ouzu fish

Ouzo Fish



Ouzo Fish

1 onion, thinly sliced

1 fennel, thinly chopped

1 14 ounce can of chopped tomatoes

2 lemons, juiced

2 dried bay leaf

1/2 cup pitted Kalamata olives

2 tablespoons capers,

1/4 cup ouzo or 1/2 cup white wine

1 teaspoon garlic powder

1 teaspoon onion powder

Kosher salt and pepper to taste

In a large pot, warm olive oil over medium heat

Sauté onions until golden

Add fennel and continue sautéing for five minutes

Add tomatoes and fresh lemon juice and simmer.

Add bay leaf, olives, capers, ouzo or white wine.

Add fish and salt and pepper to taste.

Cook for 15-20 minutes until fish is white and flaky.

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