The combination of coriander, fenugreek and saffron is very traditional for Georgian (country, not the state) cuisine. Worked very well for this easy and healthy fish stew. —Well Shoed Dutchess
Canned diced tomatoes
Cloves garlic, diced
Cilantro leaves, chopped
Good olive oil
Salt, black pepper, chile pepper, to taste
In This Recipe
In a large nonstick skillet, heat oil and saute garlic for 1 min. Add tomatoes and 1/3 of the spices. Season with salt and peppers. Saute for 5 minutes until slightly thickened.
Arrange fish pieces on top of the sauce. Sprinkle with spices, season with salt and peppers. Place cilantro on top. Cover tightly with the lid and saute on medium-low for 15 min, or until fish is cooked through.
Don't over cook!