Saturday, 15 June 2013

Recipe - Moroccan Cod Stew

Argh, THIS BLOG. I still enjoy writing it sometimes but I never have the time to do it. And what happened just now is that I finally put some effort in and wrote an entry which was somewhat cohesive and then tried to put a photo from my phone into it and it alllll went away aaaahhhh. Writing a dissertation and lots of 'hey I'm great' answers for job applications means that in the rest of my time, I really have no inclination whatsoever to write which is obviously bad for young blog here. So it's particularly disheartening that the changes were lost. Anyway, it was just recycled material. Remember how last time I was talking about my chronic laziness and love for food obstructing other activities? This was just going to be more on that theme; I was going to talk about it happening on Monday. We woke, it was already late, I sent the boy to wash while I went to Sainsbury's. Never shop when hungry, kids. I went MAD and I decided the most appropriate brunch would be sausages, garlic mushrooms, fried rosemary potatoes, grilled tomatoes and steamed kale. I also decided I needed other food and bought a bizarre array of ingredients including overpriced, overfished cod. This was a decision that I later un-regretted. The masses of unhealthy brunch food had left me feeling as stuffed as a Christmas goose and just as fatty. And it had just entered afternoon territory so conditions were perfect for a nap. But the Explorer pointed out that if we didn't go to the Tate, we would have done none of the London activities that made it reasonable to drag back with me from Oxford. I was reluctant as I headed out but it was worthwhile after all and if we'd napped, I'm sure I would've hated myself for being a slovenly custard. This is was all a particularly circuitous way of getting to telling you what I did with the cod.

Moroccan cod stew
2 cod fillets

1 onion, sliced
4 cloves garlic, chopped
1 inch ginger, chopped

1 tsp turmeric
Half teaspoon cayenne pepper
1 tsp cumin
1 tsp ground ginger
Half teaspoon fennel seeds
2 bay leaves
Half a stick of coriander 

1 courgette, roughly diced
1 tin medames (or chickpeas)
6 green olives
6 cherry tomatoes, halved 

Lemon juice 
Fresh coriander, chopped 

Over a medium heat, fry the onion, garlic and ginger until brown.
Add the spices and cook for a further minute.
Add the medames (with their juice) and courgettes and simmer, with a lid on, for about thiry minutes.
Add the cherry tomatoes and olives and dinner for a further ten minutes.

Meanwhile, season the cod all over with salt and pepper.
Over a high heat, heat a dash of olive oil.
Fry, skin side down, for about three minutes to crisp the skin.
Carefully transfer the cod, skin side up this time, to the stew and simmer for three to five minutes until cooked through.

Scatter over fresh coriander and lemon juice.

I served this with cold mashed sweet potato (in Bengali, we call this 'bhorthah') garnished with red onion and coriander. 

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