hello friends.

it’s been pretty quiet around here because, well, we’ve been busy digging our lives out of boxes. first things first, we unpacked the kitchen.

tunisian fish stew with brussel sprouts | things i made today

i cannot even start to explain how happy i am with the new house. and the kitchen, while it has some esthetic choices that i would make differently, has all high end appliances and some pretty tricked out cabinets. so i can’t complain.

tunisian fish stew with brussel sprouts | things i made today

and…a gas stove! i’ve been waiting for this day for the last 10 years!

tunisian fish stew with brussel sprouts | things i made today

anyways, yesterday was the first chance i got to cook a real meal in the kitchen. a spicy tunisian fish stew with some brussels sprouts on the side.

tunisian fish stew with brussel sprouts | things i made today

i haven’t yet hit my groove with moving around in there and remembering where absolutely every little thing is, but i’m getting better. i have to say, this was a good inaugural meal.

tunisian fish stew with brussel sprouts | things i made today

Tunisian Fish Stew with Brussels Sprouts
Recipe type: Main Dish & Side Dish
Cuisine: African
Serves: 3
 
Ingredients
  • 1½ lb sea bass, cod, or grouper (i used cod)
  • juice from 3 small lemons
  • salt and pepper
  • ¼ cup olive oil, divided
  • 10 garlic cloves, chopped
  • 1 large jalapeño, chopped
  • 6 ounces tomato paste
  • 1½ cups water
  • 2 cups cilantro, chopped
  • 1 lb Brussels sprouts, halved
Instructions
  1. Lay fish in a baking dish and pour lemon juice, salt, and pepper on top. Let sit while you prepare the sauce.
  2. In a large pan, heat a tablespoon of olive oil. Add garlic and jalapeño and cook for 2-3 minutes. Add in tomato paste, water, and remaining oil. Bring to a simmer and let reduce slightly.
  3. Add cilantro and stir. Add fish, skin side down, and the lemon juice from the pan. Spoon a little sauce on top. Cover and cook over medium heat for 18-20 minutes.
  4. Meanwhile, heat a little olive oil in a separate pan. Add Brussels sprouts, cut side down, and cook over medium heat for 10-12 minutes, until soft. Add salt to taste.
  5. Serve both Brussels sprouts and fish with the spicy sauce on top.

recipe adapted from savuer. recipe rephotographed August 2014.

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