Total Time
25mins
Prep 0 mins
Cook 25 mins

Adapted from Pan American's Complete Round the World Cookbook. I've reduced the cooking time from the original recipe.

Ingredients Nutrition

Directions

  1. Sprinkle salt over fish.
  2. Melt butter in a saucepan.
  3. Add onions and saute for 5 minutes.
  4. Add fish and cook until slightly browned, 1-2 minutes.
  5. Add pepper, ginger, mace and water.
  6. Cover and cook over low heat until fish is cooked through, about 10-15 minutes.
  7. Add lemon juice and zest and stir.
  8. Remove to a plate and keep warm, reserving 1/2 cup cooking liquid.
  9. Beat eggs, flour, saffron and parsley together.
  10. Add the reserved cooking liquid, beating constantly.
  11. Pour back into pan, stirring constantly.
  12. Cook over very low heat, stirring constantly, until thickened. Do not boil.
  13. Pour sauce over fish.