Ingredients - Serves approximately 4-5 guests
- 5 red bell-peppers, cubed
- 3 carrots, sliced julienne style
- 3 fresh chillies, chopped
- 2 garlic cloves, chopped
- 1 x 250ml green olives
- 1 x 250ml chickpeas
- 1 tablespoon dry chilli powder
- 5 fresh tomatoes
- 2 x whole-peeled tomato tins
- 1.5 tablespoon dry coriander
- 1 bunch fresh coriander (chopped)
- 1 1/2 tablespoon sweet paprika
- 1 1/2 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 tablespoon sugar
- salt & pepper to taste
- 3 vegetable stock (cube)
- 2 tablespoon vegetable oil
- 600gr of fish fillet- no bones or skin, cut into 100gr slices. Ideal to use ocean fish as they are tastier than fresh water fish.
- Heat up vegetable oil on low fire
- Add bell peppers, garlic, chilli, carrots, olives, chickpeas, dry chilli and stir to avoid burning.
- Blend fresh tomato and peeled tomato, add to pan.
- Add water to the pan, but not too much. Sauce needs to be a bit thick.
- Add salt & pepper to taste, along with sugar, cumin, sweet paprika, dry and fresh coriander and veg stock.
- Stir occasionally.
- Let it simmer on low heat for 30-45 minutes stirring occasionally until spices blend in the sauce.
- While the sauce is simmering, boil the fish cuts until cooked. Once cooked, add to the sauce pan and let it simmer together.
Serve in a deep dish plate, preferably with a side of couscous or rice.