Thursday, 2 May 2013

Tunisian Cod in Tomato, Olive and Caper Sauce


I have a great fish recipe to share with you today.  The original inspiration and photo came from I'm Counting UFOS


baked cod


Here is my adapted version of the recipe:

1 teaspoon olive oil
1 large onion, diced
1 400 gram can of diced tomatoes (just the normal size can in US sizes)
2 Tablespoons balsamic vinegar
black olives to taste, quartered, I used about 10 olives
capers to taste, I used about 3 heaping tablespoons
2 Tablespoons Harissa paste
500 grams (1 pound) frozen cod fillets


In a large non-stick frying pan, sauté the onion in the olive oil until lightly browned and then add the tomatoes, vinegar, olives, capers and Harissa paste.  Simmer until the sauce is reduced by about half.  Add the frozen cod, cover, and continue simmering until the fish is cooked through, about 10 minutes or so.  The added water from the ice glaze on the fish will thin the sauce out so if you want it thicker you can remove the fish and reduce again.  We liked it thinner and I served it over bow tie pasta with a salad on the side.  Larry and I absolutely loved it!  This amount made two dinner and two lunch sized portions.  If you are having this on a fast day, skip the pasta and serve the fish over steamed cabbage or cauliflower.

You can buy Harissa paste in any Asian/Halal/African market.  You can also buy it on line.  If you don't like spicy foods, or can't find it, you can easily replace the Harissa with  chilli flakes, garlic, salt and black pepper to taste.



Harissa is a Tunisian spicy paste made from
red chilis, garlic, coriander and  caraway.