Hamsa Fish Stew

Ingredients

• 2 kg of various fish, cut into pieces
• 1 liter of olive oil
• 200 g of onion, chopped
• 200 g of garlic, chopped
• 2 liters of fish broth
• 100 g of ginger, chopped
• 50 g of red pepper
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 200 g of almonds
• 100 g of dried cherries

Method

1. In a large pan, sauté the garlic and onion in olive oil until they become golden.
2. Add the fish and cook for 5-7 minutes until it starts to brown.
3. Pour in the fish broth and let it simmer for 15-20 minutes until the fish is fully cooked.
4. Add the ginger, red pepper, sugar, salt, and black pepper, stirring well.
5. Layer the almonds and dried cherries on top of the fish, cover, and let it cool down.
6. While the stew cools, stir it regularly to ensure the fish doesn't stick.
7. Once cooled, blend the stew until you achieve a smooth and homogeneous consistency.