- 3/4 cup uncooked quinoa (substitute: rice, couscous or bulger wheat)
- 1 1/2 teaspoons whole cumin seed
- 2 teaspoons olive oil
- 1 clove garlic, peeled and minced
- 1 teaspoon minced fresh ginger
- 12 ounces tomato, peeled and chopped (substitute: canned stewed tomatoes, with their juice)
- 1 1/2 tablespoon salt-preserved capers, rinsed and squeezed dry
- 1/2 teaspoon ground cinnamon
- 1/2 cup fish broth (substitute: 1/4 cup dry white wine + 1/4 cup water)
- 1 pound hake fillet (or any whitefish fillet: cod, haddock, flounder, etc.)
- 24 green Moroccan olives, pitted
- Salt and pepper, to taste
- Juice from one-half lemon
- Zest of one lemon (optional garnish)
1. Bring 1 1/2 cups water to boil. Add 1/2 teaspoon salt and stir in the quinoa. Adjust the heat to maintain a moderate simmer. Cover and cook for 15 minutes. Fluff with a fork and keep warm, covered.
2. Toast the cumin in a dry pan on high heat, stirring, until it starts to darken. Grind the cumin in a spice grinder or mortar and pestle.
3. Place cumin, olive oil, garlic, ginger, tomato, capers, cinnamon and fish broth in a skillet large enough to hold the fish in one layer. Cook on medium heat, stirring occasionally, for 10 - 12 minutes until the sauce thickens slightly.
4. Meanwhile, cut the fish into serving pieces. When the tomato mixture is cooked place the fish and the olives in the pan, turn the fish to coat with the sauce and cook gently for about five minutes, uncovered.
To serve, remove the fish from the sauce with a slotted spoon. (Adjust the seasoning of the sauce if necessary with salt and pepper.) Place a mound of quinoa on the serving plate, then spoon on the sauce. Top with the fish and a squeeze of lemon juice. Garnish with lemon zest if desired.
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