Braised cod with tunisian spices

4 servings

Ingredients

QuantityIngredient
poundsCod fillets
½teaspoonCoriander seeds
½teaspoonCumin seeds
½teaspoonHot red pepper flakes
½teaspoonCaraway seeds
½teaspoonSalt or to taste
3Garlic clove(s) thinly sliced
1mediumOnion(s), thinly sliced
2Tomatoes, thinly sliced
1cupClam broth or fish stock
Juice of 1/2 lemon or to taste
3tablespoonsFlat-leaf parsley chopped for garnish

Directions

Note: You can also make this dish with snapper, hake, or bluefish.

Run your fingers over the fish, feeling for bones. Remove any you find with tweezers of needle-nose pliers. Cut fish into 4 pieces.

Combine the coriander seeds, cumin seeds, red pepper flakes, caraway seeds, and salt in a small, dry skillet. Roast over medium heat for 2-3 minutes, or until the spices are fragrant. Grind the spices in a spice mill. Rub the fish with the spice mixture and let stand for 10 minutes.

Oil a baking dish just large enough to hold the fish and arrange half the garlic, onion, and tomato slices over the bottom. Place the fish pieces in the dish and top with the remaining garlic, onion, and tomato slices. Pour the fish stock and lemon juice over the fish.

Can be prepared to this point up to 2 hours ahead Preheat the oven to 400øF. Bake the fish for 20-30 minutes, or until cooked to taste. Sprinkle with parsley and serve at once.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 122 Submitted By DIANE LAZARUS On 10-24-95