I am often looking for easy ways to include fish into our week night dinner rotations, apart from frying it I do like to include fish with sauces. Recently I have been tending towards lighter, tomato based sauces and so came about this Moroccan inspired dish.
To flavor my sauce and fish I have used a spice called Ras el hanout and this really is just Morocco in a bottle for me, it has a combination of cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, paprika and dried rose petals to name a few.
Let’s get cooking…
Start by heating up 1 tablespoon of oil in a heavy based pan, then season your fish on both sides with half of the Ras el Hanout, salt and pepper. Place fish in oil and allow to brown on both sides then remove from the pan, about 2 minutes per side.
Add another tablespoon of oil to the pan and throw in your onions. Cook until translucent then pour in the wine and scrape up and browned bits in the pan. Add in the ginger and garlic paste and Ras el hanout and stir around for 30 seconds. then add in the tomatoes, olives, water and season with salt and pepper.
Cover and allow to bubble for 15 minutes until sauce has thickened. Then add in the fish and cook for 10 minutes and remove from the heat.
Serve over buttery mashed potatoes to soak up all the delicious juices.
Ingredients
500g cod, or other firm white fish
400g tinned plum tomatoes
1/2 onion, thinly sliced
1/4 cup olives
2 tsp Ras el Hanout
1 tsp crushed ginger and garlic
Salt
Pepper
1 tblsp red wine vinegar
1/2 cup water
olive oil
Directions
- Start by heating up 1 tablespoon of oil in a heavy based pan, then season your fish on both sides with half of the Ras el Hanout, salt and pepper.
- Place fish in oil and allow to brown on both sides then remove from the pan, about 2 minutes per side.
- Add another tablespoon of oil to the pan and throw in your onions. Cook until translucent then pour in the wine and scrape up and browned bits in the pan.
- Add in the ginger and garlic paste and Ras el hanout and stir around for 30 seconds. then add in the tomatoes, olives, water and season with salt and pepper.
- Cover and allow to bubble for 15 minutes until sauce has thickened. Then add in the fish and cook for 10 minutes and remove from the heat.
- Serve over buttery mashed potatoes to soak up all the delicious juices.
Published by