Moroccan Fish Stew

By • October 7, 2009 • 0 Comments



Serves 4

  • 1 head of garlic, chopped
  • 1 medium white onion, sliced
  • 1 can of chopped tomatoes
  • 1 jar of roasted red peppers
  • 1 small jar of kalamata olives
  • .5 bunches parsley, chopped
  • 4 teaspoons sugar
  • 2 teaspoons cayenne pepper
  • 2 pounds favorite fish (I used flounder)
  • salt and pepper to taste
  • 3 tablespoons olive oil
  1. Heat olive oil in a pot. Saute garlic and onions until translucent.
  2. Add the can of chopped tomatoes.
  3. Slice red peppers in thin strips and add to pot.
  4. Add seasonings; salt, pepper, cayenne, sugar, parsley
  5. Add olives (you may slice or leave them whole).
  6. Clean, salt, and slice your fish fillets into 1 inch pieces.
  7. Let sauce cook for about 20 minutes on low simmer. Add fish.
  8. Turn off heat 5 minutes after adding the fish, or until translucent fish turns white. Enjoy!
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Tags: Moroccan, savory, serves a crowd

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