Whole safi fish is generally used to make this Emirati seafood stew but you can replace it with any firm, white fish fillets like sea bream or cod. Be conservative when seasoning this stew as clams tend to be salty.
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the cauliflower rice, halve the cauliflower head and break up into florets. Place in a food processor and blitz until it starts to look like rice. Place in a large bowl and add 25g of sultanas.
Finely chop the herbs and add them to the cauliflower.
Make the dressing by zesting and juicing 1 lemon into a small bowl, finely grate in the garlic and slowly pour in the olive oil, whisking until the dressing is combined. Season with the salt and drizzle over the cauliflower. Refrigerate until needed.
Halve the onions lengthways and cut into thin wedges. Thinly slice the tomatoes. Soak the sultanas in hot water for 20 minutes then drain.
To make the sauce, heat the ghee in a large frying pan over a medium heat and add the onions, cooking until soft and golden, approx. 5 minutes. Stir in the tomatoes, remaining sultanas, tomato paste and bzar. Add the water and season with 1 tsp salt to taste. Cook for 10-15 minutes, or until thickened. Remove from the heat.
Pat the fish dry using paper towels and season with ½ tsp of salt.
Heat the oil in a large frying pan over a medium heat and fry the fish for 5 minutes on each side, until golden and crisp. Drain on paper towels.
Place the fish and clams in the tomato sauce and place on a medium heat. Bring to a simmer and cook for 5 minutes. Meanwhile, cut the remaining lemon into wedges.
Serve the stew with the cauliflower rice and lemon wedges.