About 14 minutes, between 2 and 40 minutes. The time depends on the size and the amount.
| recipe | Amount or size | Time | Heat | Step |
|---|---|---|---|---|
| Soy-Ginger Fish | 4 fish fillets white | 2 min | Add the cornstarch and cook 1–2 minutes, until the sauce thickens. Pour the sauce over the fish. | |
| Mediterranean Fish Soup in Tomato Sauce | 1¼ lb fish fillet white | 9 min | Pat the fish pieces dry with paper towels and place it in the sauce, skin side down, and spoon some of the sau | |
| Skillet Chraime with Tilapia, Red Peppers and Whole Garlic Cloves | 150 g each | 9 min | Place the fish pieces in the sauce, skin side down, and spoon some of the sauce over it. Cover and cook over m | |
| White Fish Fillet in Spicy Moroccan Tomato Sauce | 4 fish fillets white | 11 min | Add the tomato paste, cumin and paprika and stir about a minute, until fragrant. | |
| Chraime – Fish in Spicy Sauce | 4 fish fillets sea bream | 12 min | Add the tomato paste, cumin, paprika, hot paprika and turmeric and stir about a minute, until fragrant. | |
| Moroccan Fish in Tomato Sauce | 1¼ lb fish fillet | 14 min | Pat the fish pieces dry with paper towels and place it in the sauce, skin side down, and spoon some of the sau | |
| Libyan Fish in Tomato Sauce | 1¼ lb mullet | 14 min | Pat the fish pieces dry with paper towels and place it in the sauce, skin side down, and spoon some of the sau | |
| Jerusalem Chraime Soup | 1 lb fish fillet Nile | 15 min | Add the cumin, paprika and hot paprika and stir about a minute, until fragrant. | |
| Moroccan Fish in Tomato and Cilantro Sauce | 1¾ lb fish fillet white | 18 min | Pat the fish pieces dry with paper towels and place it in the sauce, skin side down, and spoon some of the sau | |
| Pot-Cooked Stuffed Fish | 1 carp whole, cleaned | 40 min | Place the fish in a pot, add the water and cook over low heat for 40 minutes. |
10 examples out of 44 recipes.