Ingredients:
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 garlic cloves
- 1 piece (approx. 2cm) ginger
- 800g cod filet or shrimps
- 4 tbsp olive oil
- 150g shallots
- 400g potatoes
- 2 carrots
- 50g dates without stones
- 1 liter vegetable broth
- Juice of 1 lemon
- 1 cinnamon stick
- 2 tbsp salt
- 2 tbsp pepper
- 1/2 bunch of coriander
- 1/2 tbsp saffron
- 4 tbsp almond flakes
Let’s create something tasty:
- Finely grind the cumin and coriander in a mortar. Peel and chop garlic. Peel and grate ginger. Rinse fish, pat dry and cut into pieces. Heat oil in a pot. Roast the spices, ginger and half of the garlic in it. Add the fish and fry for about 3 minutes while turning. Take out.
- Peel the shallots and dice finely. Peel, wash and cut the potatoes and carrots into pieces. Chop dates finely. Sauté the shallots and the rest of the garlic vigorously in the hot fat for about 4 minutes. Pour in broth and lemon juice. Add cinnamon stick and saffron and bring to the boil. Add potatoes, carrots and dates. Season with salt and pepper. Cover and simmer for 15-20 minutes.
- Add the fish to the stew and continue to simmer for about 5 minutes. Wash and chop coriander. Season the stew again before serving. Sprinkle with coriander and flaked almonds.
Our recommendation as a side dish would be a baguette or ciabatta.