*Ingredients*
&-6 x number of crushed garlic cloves
&-4 x large hanging sunflower oil
&-3 x Tomatoes (peeled and diced)
&-2 x minced onion number
&-2 x cup tomato juice
&-1 x small hanging salt (or as desired)
&-1 x Green Coriander Pack (cut)
&-1 x Fresh Parsley Pack (chopped)
&-1 x whole fish count (weight 3 kg)
&-1 x small black ground pepper (or as desired)
&-1 x Small Curcuma Hanging
&-1 x Hanging Small Cumin
&-1 x large hanging tomato sauce
&-Cup x cup lemon juice
&-Kilo x Kilo Calamari (Cleaner & Cubes)
&-Kilo x Kilo Shrimp (Small & Clean)
&-Kilo x Kilo Mushroom (Sliced)
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*Steps*
&-Clean the fish from inside and outside and season with cumin, garlic, salt and lemon inside and out.
&-In a pot on the fire put the oil and onions and stir until they wither.
&-Then add the garlic and mushrooms and tomatoes and stir.
&-Then add the calamari and shrimp and stir.
&-Then add the parsley and coriander and season the mixture with salt, pepper, turmeric, paprika and lemon juice and stir for five minutes and then remove from the fire.
&-Then the stuffing is distributed inside the fish well and we work to close it by vinegar.
&-&-Lead tomato sauce.
In a bowl we put tomato juice and sauce and 3 tablespoons of lemon juice and a hanging of garlic and season with salt, pepper, cumin and stir well.
&-In an oiled tray, put the fish
&-The fish tray is then placed in the oven at 180 ° CFor about an hour or until maturity offer hot with rice and salad.
* Balhna and Shifa*