North African Fish StewFrom jo_jo_ba 9 years ago
- 1 1/2 tbsp cumin shopping list
- 1 tsp ground coriander shopping list
- 2 tsp sweet paprika shopping list
- 1/2 teaspoon pepper shopping list
- 1 lemon, juiced and zested shopping list
- 2 tablespoons olive oil shopping list
- 1/2 pound cod, cut in 2" pieces shopping list
- 1/2 cup whole-wheat couscous shopping list
- 1 cup water shopping list
- 1 medium red pepper, chopped shopping list
- 1 medium white onion, chopped shopping list
- 1 medium carrot, chopped shopping list
- 1 jalapeno, seeded and diced shopping list
- 4 cups water shopping list
- 1/2 cup tomato paste shopping list
How to make it
- Combine 2 teaspoons of the cumin with the coriander, paprika, pepper, lemon juice, zest and 1 1/2 tbsp water.
- Toss fish with the marinade. Refrigerate 1 hour.
- Put the couscous in a large heatproof bowl, and bring 2 cups of water to a boil.
- When the water boils, pour it over the couscous and cover the bowl tightly with plastic wrap. Let the couscous sit 10 minutes.
- Over medium heat in a large pot, stir in all of the vegetables, the remaining cumin and a sprinkling of salt and pepper with 1/4 cup of water.
- Cook, stirring often, until the vegetables are soft, 5-7 minutes.
- Add the stock and tomato paste.
- Bring the stew to a boil, then reduce the heat and simmer gently for 25 minutes.
- Add the fish and simmer the stew until the fish is just cooked through, another 10-15 minutes.
- To serve, add some couscous to each bowl and top with the stew.
The Cookjo_jo_ba Oshawa, CA
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