Seafood fiesta!

Here’s the recipe I promised!

Moroccan Fish Stew



2 whole bass filets or any other firm fish, cut into bite sized pieces
6 tbsp. oil
1 large Italian eggplant, chopped
2 large onions, chopped

2 cups tomato sauce, pasta sauce, any other tomato like thing you have
2 cups water

salt and pepper
2 tbsp. green chilli paste (make it less if you don’t want anything spicy)
1 tbsp. garlic paste
1 tbsp. ground coriander
2 tbsp. ground cumin
1 tsp. ground cinnamon



In a bowl, mix the final 6 ingredients with the fish. Put it aside.

In a pan, (I used a non-stick wok, since it was a lot easier to move things around) heat half the oil. Add the garlic, eggplant and onions. Add some salt to remove the eggplant’s bitterness. Keep in moving in the pan. If it begins to stick, add just a bit of water, but the eggplant will release its own water, so you don’t want too much. It should be quite mushy after about 20 minutes.

Add the tomato sauce and bring it to a boil. A note on this: I actually didn’t have any crushed tomato sauce. While I could’ve used ketchup, I remembered that I still had some sauce from the spaghetti I’d made last week. It wasn’t exactly like tomato sauce, but from what I remember, it had garlic in it, some spices and some brown sugar. Even though it isn’t on the ingredient list, I’d add some extra sugar since I have a bit of a sweet tooth, and don’t much love the acidity of the tomatoes.

Add water and bring sauce back to a boil. Add fish and stir occasionally (and carefully!) until the fish is cooked. Normally, this would be served with couscous but serve it with any grain you want, rice, pasta, etc. This will serve 6

On the fish, this dish is best cooked with fish. Fish and tomato just go together. You can try it with meat or chicken but it really doesn’t have the same flavour. The best thing I can suggest if you want to substitute the fish is to use some other seafood like shrimp, mussels, etc. This dish uses eggplant, not something usually used in this fish stew, but I added it in order to lessen the amount of tomato, and to stretch the dish. It also makes it quite thick and filling. If you don’t have eggplant, you can substitute it with other squashy like things, maybe squash or even zucchini. Just remember to cook whatever you use down until it’s entirely cooked and mushy.

Hope you enjoy this, I’ll add a picture soon!



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February 2011
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