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white, red & green: some fish, some tomatoes, some spinach leaves
Prep Time30 minutes
Cook Time40 minutes
Servings: 2
ingredients:
  • 1 tbsp peanut oil (any oil w/o flavour of its own)
  • 2 shallots
  • 1 clove of garlic
  • 1 bay leaf
  • 2 tbsp dried coconut
  • 1 tbsp ras el-hanout
  • 300 ml vegetable stock
  • 1 can peeled tomatoes (about 260 g)
  • 100 g spinach leaves
  • 300 g white fish (firm fillets)
  • a pinch of sugar
  • salt & pepper (to taste)
for serving:
  • cooked rice
how to:
  • Trim, peel & chop the shallots as well as the clove of garlic & start frying in peanut oil - softly for about 5 min.
  • Mix dried coconut & ras el-hanout. Add the mix & the bay leaf to the frying project.
  • Add the vegetable stock & mix well. Let it simmer for about 5 min.
  • In the meantime drain the peeled tomatoes & drop them into the pan. It's fine if there is some thick tomato pulp around the tomatoes. Break-up the tomatoes & let it simmer for about 20 min. The mess shall get smooth & thicken slightly. At the end discard the bay leaf.
  • In the meantime clean, dry & trim the spinach leaves. If the spinach leaves are to large just tear them into appropriate pieces.
  • Cut the fish fillets into small pieces (cubes of about 1 cm or so).
  • Add the spinach leaves to the simmering mess & stir until the spinach wilts.
  • Add the fish & let it simmer for another 5-10 min.
  • Add salt & pepper to taste. Add a pinch of sugar for the tomatoes.
  • Serve w/ plain cooked rice.
Notes
Prep Time & Cook Time: These are overlapping. You start w/ trimming, peeling & chopping the onions & the garlic - then frying starts. While the frying is on its way you'll start preparing all the rest of the ingredients which march into the pan subsequently.
You may prepare the dish in advance (about noon or early afternoon) & reheat in the pan or in the microwave for dinner.
Sorry: no experience w/ storing in the fridge or freezing.