1 onion, chopped
4 cloves garlic, minced
1 small knob ginger root, peeled and minced
1/4 – 1/2 tsp crushed red pepper
1/4 tsp freshly ground black pepper
1 T coriander
1/4 c chopped fresh parsley
1 tsp sugar
2 14-oz cans diced or crushed tomatoes in juice
1 lb firm fish, cleaned and cut up
Saute onions in a little olive oil until they begin to carmelize. Season with salt and pepper, if desired, and add the garlic and ginger, cooking for a few minutes more. Stir the spices and parsley into the onions, garlic and ginger, roasting them about a minute more until they release their aromas. Stir in the sugar and the tomatoes, and simmer, 20 or 30 minutes, until the sauce is reduced and thickened. Stir in the fish and cook, turning once, until the fish is done, about 5 minutes more. Serve over pasta, rice, or couscous.
Gluten restrictions: Serve over gluten- free pasta or rice, not couscous, as it contains gluten.
