How about cod in a delicious rich tomato sauce with flavors from Morocco? Served with rice and a crispy almond and pea salad.
- 1 yellow onion
- 2 cloves garlic
- 1 bell pepper
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 tsp paprika spice
- 1 ½ tsp cinnamon grind
- 2 tablespoons tomato puree
- 2 tsp white wine vinegar
- 390 grams crushed tomatoes
- 250 ml Oat milk or coconutmilk or cream
- 2 tbsp fishbuillon
- 600 grams of cod files, frozen
- ¾ tsp salt
- 3 dl basmati rice
- 150 grams sugarsnaps or sweet green peas
- 60 grams sweet almond (s) natural
- 1 fresh parsley
- 1 tablespoon butter
- ¾ tsp salt
Boil rice according to the instructions on the package.
Peel and chop the onion and garlic. Rinse and dice peppers.
Heat olive oil in a frying pan and fry onions, garlic and peppers together with cumin, paprika powder and cinnamon on medium heat for about 2 min.
Add tomato puree, vinegar, crushed tomatoes, cumin and cocnut milk (cream or oat milk) and let sauce simmer for 5 min.
Cod in tomato sauce:
Cut the cod into smaller pieces and add to the tomato sauce. Let simmer for about 5 min.
Boil water in another saucepan for the sugarsnaps
Divide the sugarsnaps lengthwise, chop the almonds and rinse and chop the parsley.
Boil the sugarsnaps quickly for about 30 sec.
Strain the water and add butter and a pinch salt
Place in a bowl and sprinkle with almonds and parsley.
Serve the Moroccan cod with rice and sugarsnap salad.