Fish shakshuka with rice

A delicious and rich fish dish.

Serves: 2

Ingredients

• 200 g cod (or other white fish)
• 1 tbsp extra virgin olive oil
• 120 g red sweet onion
• 2 cloves of garlic
• 3 large ripe tomatoes
• 25 g tomato paste (preferably no added salt)
• 1 tbsp lime or lemon juice
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp turmeric
• ½ tsp mixed dry herbs
• 60 ml water
• 200 g brown rice (cooked)

Method

1. Heat the oil in a medium, heavy-based saucepan over a medium heat.
2. Finely chop the onion, add to the saucepan and cook for 3-5 minutes, stirring.
3. Add dry spices and chopped garlic and cook for another 2-3 minutes.
4. Chop tomatoes and add to the mix, together with lime juice, tomato paste and water. Stir well, cover and cook for 5-7 minutes on a gentle heat.
5. Cut the fish into 8-10 pieces. Increase the heat, add the fish to the saucepan and cook on medium to high heat for 2 minutes (the tomato sauce should be almost covering the fish and bubbling around).
6. Reduce the heat, cover the saucepan and simmer the dish for another 5 minutes, or until cooked through.
7. Serve with brown rice and fresh herbs of your choice.