Moroccan Fish Stew
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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
- Heat olive oil in a pot. Saute garlic and onions until translucent.
- Add the can of chopped tomatoes.
- Slice red peppers in thin strips and add to pot.
- Add seasonings; salt, pepper, cayenne, sugar, parsley
- Add olives (you may slice or leave them whole).
- Clean, salt, and slice your fish fillets into 1 inch pieces.
- Let sauce cook for about 20 minutes on low simmer. Add fish.
- Turn off heat 5 minutes after adding the fish, or until translucent fish turns white. Enjoy!
- This recipe was entered in the contest for Your Best Stew with Olives
Tags: Moroccan, savory, serves a crowd
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