Titli's Fish Tagine

Ingredients:

½ cup chopped cilantro

½ cup chopped parsley

4 crushed garlic cloves

½ cup olive oil

Juice of 1 lemon

1 tsp paprika

½ tsp cumin

¼ tsp saffron

1 lb of white fish cut into chunks

1 Tbl olive oil

1 large onion cut into round slices

1 carrot peeled and cut into julienne slices

2 potatoes cut into slices

1 green pepper cut into rings

3 tomatoes cut into slices

2 Tbl chopped cilantro

Pepper

In a bowl combine the first eight ingredients and mix together. Cut the fish into chunks and place in the mixture and let it marinate for approximately 2 hours.

Pour olive oil into a pot with a lid. Place a layer of onions on the bottom of the pot followed by a layer of the carrots, potatoes, marinated fish removed from the sauce with a slotted spoon, pepper, and tomatoes. Sprinkle with cilantro and the remaining sauce.

Cook covered on the top of the stove over low heat for one hour.

This recipe was adapted from titlisbusykitchen.com

Fish Chowder

Ingredients:

4 small tomatoes
Olive Oil
1 large onion sliced
2 cloves crushed garlic
4 cups of water
1 small fennel sliced
1 potato washed and diced
½ red pepper sliced
1 small hot pepper chopped
Ground pepper
½ cup white wine
1 pound of white fish
Juice from ½ lemon
Chopped parsley for garnish

Turn the oven on to 450 degrees. Cut each tomato in half through the core and place on a baking sheet that has been brushed with olive oil. Bake for approximately 20 minutes until the skins of the tomatoes can be pulled off and discarded. Put tomatoes in a small bowl and break up with a fork.

Over medium heat in a soup pan sauté the onion with garlic in olive oil until they are soft but not burned. Add the water and bring to a boil. Add tomatoes, sliced fennel, diced potato, sliced red pepper and hot pepper and cook until the vegetables are soft about 20 minutes. Pour in ½ cup of wine. Add the fish and cook until the fish is translucent. Squeeze the lemon juice into the soup.

Sprinkle finely chopped parsley on top and serve.