180 Tunisia – Kabkabou

Tunisia – Kabkabou

I loved everything about this dish but the pickled lemons, they were pretty potent. Not my cup of tea but that’s just me. The topping went with the fish incredibly well, I love kalamata olives and capers. Hmm, wonder how this would be with some feta cheese… This recipe is a little more involved getting all the ingredients together but comes together reasonably quick and could be satisfying weeknight meal.

Ingredients

1 14-oz can diced tomatoes

1 onion, finely chopped

1 red onion, finely chopped

3 tablespoons olive oil

6 garlic cloves, crushed

1 pinch saffron strands, soaked in ½ cup water

2 cod fillets

1 tablespoon cumin

2 red chilies, chopped

2 green chilies, chopped

1 pickled lemon, cut into strips

3 tablespoons capers

1 cup pitted Kalamata olives

Kosher salt and black pepper to taste

Instructions

1. Puree the tomatoes in the mini-prep.

2. Heat the oil in the sauté pan.

3. Add the onions and cook until deeply colored.

4. Add the garlic and tomatoes. Season to taste with salt and pepper.

5. Simmer 10 minutes or so.

6. Add the saffron water to the mixture. Stir well.

7. Dust the cod with salt, pepper and cumin. Add to the sauté pan.

8. Simmer approximately 10 minutes.

9. Add the chilies. Cook 5 minutes.

10. Add the lemon, capers and olives. Cook another 5 minutes.

Original recipe found here:

http://www.fearlesskitchen.com/2011/06/recipe-fish-with-chilies-and-olives-kabkabou.html