This time you’ll find a tasty, easy and quick fish stew. This one is very good to combine with some mash potatoes or risotto. I’m using a tajine to prepare it, because it just savors the flavours better than a regular pan. I’m still using my first tajine that I got from my aunt and that originally comes from Morocco. Ever since I got it I’m just a fan, the tajine somehow just seems to capture the real flavours of the vegetables and fresh fish you put in there and is able to hold on to them until you put in on your plate.
Ingredients for 4 pers.:
- 200 gr shrimps
- 200 gr salmon
- 200 gr panga fillets
- 5 tomatoes
- 1 lemon
- ½ red chili pepper
- 1 clove of garlic
- Fresh parsley
- Black olives
- 1 onion
- Salt and pepper
How to prepare it:
The dish is best prepared in a tajine, since that preserves the taste the best but you can also use any other pan with a thick bottom. The reason for using a tajine is the different way of heating and therefore the process is going more gradually and personally I think the fresh taste of the ingredients just remains better.
In the meantime cook some water for the tomatoes, make a small cross in the upper skin of the tomatoes and put them in a bowl. Poor the cooking water over it. You’ll see that the skin of the tomatoes is coming loose from the tomatoes; drain down the water and rinse the tomatoes with some really cold water. Peel of the skin, cut out the root and blend it to a smooth tomato sauce with your food processor. Put it aside for a while.
Peel the onion and fritter it. Cut the red chili pepper in half, remove the seeds and chop the chili pepper. Peel the skin off of the garlic, cut it in half and remove the root. Put everything aside for a moment
Grate the skin of the lemon and squeeze out the juice. Cut the black olives into little rings. Chop the parsley.
Cut the fish into bite sized blocks and peel the shrimps if needed.
Everything is ready now to start cooking the stew. As mentioned before, it’ll go quickly so make sure that if you are prepping a side dish as well you’ve already got that going. From now on the stew will take max 15 minutes to get ready. As side dishes I would advise either a neutral risotto or some mash potatoes.
Put the tajine on the stove, add some olive oil and have it heat up. Once the tajine is hot, add the red pepper and onion. Squeeze out the garlic and stir everything well. Add the tomato sauce, the lemon grate and juice after 2 minutes. Heat it up until it boils and let it boil for a minute, after that add the olives, shrimps and fish. Let it all boil for another 10 minutes and stir once in a while. Finally add some fresh parsley, salt and pepper (if needed).
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