In Kuwait eating is not eating without fish. For centuries, pearl diving, trading and fishing were the mainstay of the Kuwaitis. The sea gave them their livelihood and the seafood dishes that they so highly relish. Almost twenty years ago while in Kuwait, during the second week of my trip, I experienced the graciousness that Arabs are so known for. (During my travels throughout the Arab Gulf countries, when I would be introduced to new friends or colleagues
Arab hospitality kicked in—no matter where, no matter when, people I met would invite me for lunch or for dinner, and, in most cases, at lavish restaurants.) I had received an invitation to go the following day to one of Kuwait City’s elegant eating places. Although each meal I ate was better than the previous, I longed for a simple stew, something almost home-cooked in the midst of urban dining. That next day I was lucky to have my dream fulfilled—placed before me was Yakhnat Samak, a stew of fish in a tomato-based sauce and a local favorite in Kuwait. For a satisfying meal, serve with Saudi-Style White Rice or mashed potatoes.

Serves about 6

PREP TIME: 25 minutes
REFRIGERATION TIME: 1 hour
COOKING TIME: 50 minutes

INGREDIENTS

• 11/2 lbs (750 g) grouper (hamour) fillet, cut into 3 to 4-in (7.5 to 10-cm) pieces (substitute cod, haddock, halibut, sea bass, tilapia or other white firm-fleshed fish)
• 3/4 teaspoon salt
• 2 tablespoons freshly squeezed lemon juice
• 5 tablespoons (2/3 stick/70 g) butter
• 1 large onion, finely chopped
• 4 tablespoons finely chopped fresh coriander leaves (cilantro)
• 4 cloves garlic, crushed to a paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 4 tablespoons tomato paste, dissolved in 21/2 cups (625 ml) of water
• 1 recipe Saudi-Style White Rice
• Several sprigs of fresh parsley, for garnish

INSTRUCTIONS

1. Place the fish pieces in a casserole dish or large platter and sprinkle on the salt and lemon juice.
2. Set in the refrigerator for 1 hour.

COOK THE SAUCE:

1. Melt the butter in a large skillet with a lid over medium-low heat.
2. Add the onion, coriander leaves, garlic, oregano and black pepper and cook over medium-low heat, uncovered, for 10 minutes, stirring a number of times.
3. Add the dissolved tomato paste and bring to a boil.
4. Cover and simmer over low heat for 10 minutes.

ADD THE FISH:

1. Add the fish pieces, bring to a boil, and turn the heat to low.
2. Cover and simmer over low heat for 25 minutes.

PREPARE THE RICE:

1. Place the rice on a serving platter.

SERVE:

1. Arrange the fish pieces over the rice.
2. Pour the sauce from the skillet over the fish and the rice.
3. Garnish with the parsley.