North African fish stew with spinach and beet salad. TNS

Linda Gassenheimer

Spice up cod fish fillets with a blend of cumin, paprika, garlic and red bell peppers. It’s a colourful dish packed with flavour. I used cod, but any type of white fish fillet can be used. The heat is up to you, if you like your sauce with more spice use a hot paprika instead. In a recent interview with Yaniv Cohen about his book, The Spice Kitchen, he explained how using just a few spices can help create a special dish with little effort. I adapted one of his recipes for this quick meal.

Beets add an earthy flavour and colour to the spinach salad side dish. You don’t have to cook raw beets. Cooked beets are available in the produce section. Or, you can find frozen spiral cut beets in the market.

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Helpful Hints:

 Tomato paste can be used instead of tomato puree. Add a spoonful of water to it.

 Minced garlic can be found in the produce section.

Countdown:

 Prepare fish stew Ingredients.

 Make fish dish.

 While fish simmers, make salad.

Staples: olive oil, reduced-fat vinaigrette, salt and black peppercorns

NORTH AFRICAN FISH STEW

2 teaspoons olive oil

1 medium red bell pepper, cut into1/4-inch strips (about 1 1/2 cups)

3 tablespoons tomato puree

1/2 cup water

2 teaspoons minced garlic

1/2 tablespoon paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper

1 cup rinsed and drained reduced-sodium chickpeas

3/4 pound cod fish fillet or any white fish fillet

2 tablespoons chopped cilantro (optional garnish)

Heat oil in a large nonstick skillet over medium high heat. Add the red bell peppers and soften for about 2 minutes. Add the garlic and continue to saute 1 minute. Add the tomato puree and cook to combine with the pepper about 1 to 2 minutes. Add the water, cumin and paprika. Mix well, add chickpeas and fish. Lower heat to low, cover and simmer 10 minutes. An instant thermometer should read 145 degrees. Remove from the heat and let sit 2 to 3 minutes. Divide between two dinner plates and serve.

SPINACH AND BEET SALAD

4 cups baby spinach

1/2 cup cooked beets, cut into 2-inch pieces

4 tablespoons reduced-fat vinaigrette dressing

1/4 cup walnut halves

Place spinach and beets in a salad bowl and add the dressing. Toss well. Add walnut halves.