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Fish Salona: Traditional Gulf Tomato-Spiced Fish Stew

By Sarah Al-Fayed|Updated: October 1, 2024
A bowl of traditional Gulf fish stew with rich tomato broth, spices, and fresh fish
Prep 15 mins
Cook 30 mins
Total 45 mins
Servings 4
Difficulty Medium
Cuisine Emirati

A comforting Gulf fish stew with tomatoes, tamarind, and warming spices — a staple of coastal Khaleeji cooking.

Fish Salona

Scale:

Ingredients

  • 500 g firm white fish fillets (hamour or sea bass, cut into chunks)
  • 1 large onion, finely chopped
  • 3 medium tomatoes, chopped
  • 1 tbsp tamarind paste
  • 3 cloves garlic cloves, minced
  • 1 tbsp baharat spice blend
  • 1/2 tsp turmeric
  • 2 whole dried black lime (loomi) (pierced)
  • 2 tbsp oil
  • 2 cups water
  • fresh coriander (for garnish)

Instructions

  1. 1

    Heat oil and sauté onion until golden. Add garlic and cook for 1 minute.

  2. 2

    Add tomatoes, baharat, turmeric, tamarind paste, and loomi. Cook for 5 minutes until tomatoes break down.

  3. 3

    Add water and bring to a boil. Reduce heat and simmer for 15 minutes.

  4. 4

    Gently add fish pieces to the simmering stew. Cook for 8-10 minutes until fish is cooked through and flakes easily.

  5. 5

    Garnish with fresh coriander and serve with white rice.

Tips

  • Use fresh, firm fish that won't fall apart during cooking.
  • Hamour (grouper) is the traditional choice in Gulf kitchens.

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