Exotic fish dish in a clay pot

Ingredients for 4 servings:

• 800 g redfish fillet(s) or Victoria bass fillet
• 2 m.-large zucchini
• 1 lemon(s)
• 3 tomatoes
• 400 ml fish stock
• 200 ml wine, white, dry
• 40 g butter, in flakes
• 3 cloves garlic
• 1 piece(s) ginger, fresh, thumb-sized
• 1 ½ tsp sea salt, coarse
• 4 grains allspice
• 1 tsp black pepper, whole
• 1 chili pepper(s), dried red
• 1 tsp coriander
• 5 cardamom pods, black, seeds
• 1 pinch of nutmeg blossom (Macis)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

In a greased clay pot (or ceramic or glass), arrange wafer-thin zucchini slices and then the fish fillet, cut into not-too-small pieces. Now for the spice mix: 1.5 teaspoons of coarse sea salt, 4-5 allspice berries, 1 teaspoon of black peppercorns, 1 dried red chili, 1 teaspoon of coriander seeds, the seeds of 5 black cardamom pods, and a pinch of mace (nutmeg) are thoroughly crushed in a mortar and pestle. Sprinkle half of the mix over the zucchini and fish. Sprinkle with chopped garlic, finely chopped ginger, and the lemon zest (without the white part) that has been zestered. Blanch the tomatoes, peel them, deseed them, and arrange them in slices on top. Sprinkle the rest of the spice mix over the top. Pour in the white wine and fish stock and scatter with knobs of butter. Place in the oven uncovered at 180°C (350°F) for about 30 minutes. This is the creation of a Malaysian chef on the Canary Island of La Gomera. Keep warmed white bread ready for the rich broth.