Gesmoorde Vis with Spiced Tomato Sauce

Ingredients

• 500g (1.1 lb) firm white fish fillets, such as cod or haddock 500g (1.1 lb) firm white fish fillets, such as cod or haddock
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   In a small bowl, combine the ground cumin, ground coriander, paprika, turmeric, and cayenne pepper (if using). Stir well to create a spice blend.
3. 3.
   Add the spice blend to the skillet and cook for a minute, stirring constantly to release the flavors.
4. 4.
   Pour in the canned diced tomatoes, tomato paste, and fish or vegetable broth. Stir well to combine all the ingredients.
5. 5.
   Gently place the fish fillets into the skillet, ensuring they are submerged in the sauce. Cover the skillet and simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Stir in the lemon juice and season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro before serving. Gesmoorde Vis is best enjoyed hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets that hold their shape well during cooking, such as cod or haddock. Avoid using delicate fish varieties that may break apart easily.

Tips & Tricks

• For an extra burst of flavor, marinate the fish fillets in lemon juice and a pinch of salt for 30 minutes before cooking.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the spice blend.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve Gesmoorde Vis hot with steamed rice or crusty bread to soak up the delicious sauce. Accompany it with a fresh green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a shallow bowl to showcase the vibrant tomato sauce and the beautifully cooked fish.