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Preparation time
10 minutes
Total time:
35 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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1 medium onion, diced
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30 mL (2 tbsp.) finely chopped ginger
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2 carrots, diced
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2 zucchini, diced
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2 mL (½ tsp.) cumin
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2 mL (½ tsp.) cilantro
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1 mL (¼ tsp.) cinnamon
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2 sprigs of thyme
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To taste, salt and pepper
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1 can (398 mL/14 oz.) diced tomatoes
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15 mL (1 tbsp.) capers (optional)
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To taste, lemon juice
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15 mL (1 tbsp.) chopped fresh mint
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675 g (1½ lb.) frozen cod or pangasius fillets, thawed and cut into big pieces
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Directions
- Heat the olive oil in a skillet over medium heat. Sauté the onion, ginger, carrots, and zucchini until they begin to soften, about 4 or 5 minutes.
- Add the cumin, cilantro, cinnamon, and thyme. Season. Continue cooking,stirring, until spices become aromatic, about 1 or 2 minutes.
- Add tomatoes and capers. Bring to a boil. Reduce heat and simmer for 5 to 7 minutes.
- Place pieces of cod on top of the stew. Cover and continue cooking for 5 to 10 minutes or until fish is well cooked.
- Drizzle with lemon juice and sprinkle with fresh, chopped mint.
- Serve with couscous flavoured with lemon zest, if you like
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