Servings: 2 servings
Ingredients
- 1 lb white fish hake, cod, or halibut, cut into 2 portions
- 1 medium onion chopped
- 5 cloves garlic minced
- 1 tsp grated ginger
- 2 Tbsp olive oil
- 2 Tbsp tomato paste
- 3 tomatoes diced
- 1 cup chicken broth
- 1 tsp brown sugar
- 2 tsp sweet paprika
- 1/4-1/2 tsp hot paprika the heat level of hot paprika can vary greatly, so start with the 1/4 tsp
- 1 tsp smoked paprika
- salt and freshly ground black pepper to taste, no salt if you use salted chicken broth
- 2 tsp ground cumin
- 1/4 tsp cinnamon
- 1 tsp caraway seeds lightly toasted and crushed by pestle and mortar
- lime wedges to squeeze on plated portions
- chopped cilantro to garnish or parsley if preferred
Instructions
- Heat the oil in a skillet.
- Sauté the onion, garlic, and ginger over medium heat until softened, about 3-4 minutes.
- Add the spices, salt and pepper, and the tomato paste. Stir til well blended and fragrant.
- Add diced tomato, sugar, and broth and stir well.
- Cover and continue cooking on low heat for about 10 minutes. Taste for spiciness. Add more hot paprika if you desire.
- Add the fish to the sauce by gently sliding it into the pan. Spoon sauce over to cover.
- Cover and cook for an additional 10-15 minutes, depending on thickness of the fish. Halibut and thick cod will take a bit longer. This recipe took 10 minutes for 2" thick hake.
- Serve with a couscous, crusty bread, or rice.
Notes
This makes more sauce than you'll probably need. You can freeze it for future use or turn it into another dish, like chili.
Tried this recipe?Let us know how it was!