COD IN SPICY SAUCE"Saucy fish alternative to salmon and sea bass. Serve this with rice or couscous."
3 large garlic cloves, peeled
1 teaspoon cumin seeds
1/2 teaspoon salt
3 tablespoons olive oil
1 medium onion, chopped
1 tablespoon tomato paste
5 cups water
1/2 teaspoon harissa or Asian chili sauce
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fennel
1/2 cup chopped carrots
1 Pinch saffron threads, crumbled
1 tablespoon chopped parsley
1 bay leaf
1 1/2 pounds cod fillets
1 lemon, quartered (for serving)
Combine garlic, cumin and salt in a food processor or mini-chop. Puree until paste-like. Set aside.
Heat olive oil over high heat in a large pot. Add onion and saute for two minutes or until softened.
Combine tomato paste in cup of water and add to pot along with the harissa, paprika, cayenne, black pepper and garlic paste. Add remaining water and cook over high heat for five minutes or until reduced to three cups.
Add fennel, carrots, saffron, parsley, and bay leaf. Reduce heat to medium-low, and simmer for 30 minutes. Season to taste.
Place sauce in a skillet. Bring to simmer. Add cod and cook on medium heat until cod releases its juices, about five to eight minutes. Serve with lemon quarters.
Makes 4 servings
Source: Lucy Waverman: author of
Dinner Tonight: 200 Fast and Fresh Mealtime Solutions