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 by Things I Made Today at https://www.thingsimadetoday.com/2013/10/01/tunisian-fish-stew-brussel-sprouts-plus-new-kitchen/