This is a middle eastern dish which hails from Yemen but it is cooked all over the middle east in some shape of form.
1 tablespoon olive oil
3 cups water
4 cups tomato passata
1 tablespoon fish spice, or to taste (see below)
1 tablespoon hawaij (see below)
Salt and pepper to taste
1 spring onion with stalk, chopped
1kg firm white fish fillets cut into 3-inch pieces
Fish Spice Powder
3 tablespoons black peppercorns
2 tablespoons garlic powder
2 tablespoons cumin
8 whole cloves
8 cardamom pods
3 tablespoons cumin
4 tablespoons black peppercorns
4 tablespoons turmeric
6 whole cloves
7 cardamom pods
To make each of the powders, dry roast in a pan for 1 minute until aromatic, then grind into a fine powder in a spice grinder. You’ll make excess powder so store in airtight containers until you’re ready to eat again.
Mix the oil, water, tomato sauce, fish spice and hawaij in a large pan and simmer over a low heat for 15 minutes.
Add the spring onion to the pan. Slide fish pieces carefully into pan, making sure not to break them up. Simmer gently for 15 minutes. Remove from the heat and cool. Very carefully remove the fish pieces to a serving dish and pour the sauce on top. Serve slightly warm or at room temperature.
Serve warm or at room temperature with some steamed beans and carrot.