Moroccan Fish Stew
1 tbsp olive oil
1 large onion, chopped
½ red pepper, chopped
1 thumb-size piece grated fresh ginger (HINT: peel with spoon, then freeze for easy grating)
1 tsp turmeric
¼ teaspoon cinnamon
1 tsp ground cumin
1 tsp salt
½ teaspoon smoked paprika
14 oz can chopped plum tomatoes
1 small bunch cilantro, chopped
1lb cod, cut into chunks
14oz can chickpeas, rinsed and drained
1 cup whole cashews
2 tsp honey
Juice from 1 lemon
1 box couscous, cooker per directions (optional)
Heat the olive oil in a large heavy-bottom sauté pan over a medium heat. Add the onion and red pepper and cook, stirring occasionally, for five minutes, or until the onion is translucent.
Add the ginger, ½ teaspoon cumin, turmeric, and cinnamon, and cook for two minutes, stirring regularly.
Add the tomatoes, cilantro (reserving some for garnish), ½ teaspoon salt and 1½ cup of water, and cook, stirring frequently, for ten minutes.
In a small bowl, mix remaining ½ teaspoon salt, ½ teaspoon cumin, and the paprika. Spread on cut fish.
To the sauté pan, add the chickpeas, cashews, honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
Add the seasoned fish and simmer for five minutes, or until the fish is almost cooked through and tender. Add the lemon juice.
To serve, spoon into bowls over couscous, if using, and garnish with reserved cilantro.
Honey Lemon Salad Dressing
1 tablespoon honey
Juice from 1 lemon
¼-1/2 cup olive oil
In a small bowl or mug, mix lemon juice and honey until combined. Slowly add in olive oil, to taste, whisking.
Pour over greens of your choice.
FUN FACTS:
In Morocco, it is considered impolite to handle food with the left hand.
Traditionally the liver, not the heart, is considered to be the symbol of love in Morocco.
The Venus of Tan-Tan, a 2.36 inch stone carving found in a river bed in 1999 in Morocco, is probably between 300,000 and 500,000 years old and may be the earliest artistic representation of the human body.