North African Fish Fillets

This is a wonderfully simple and flavorful way to cook fish from Claudia Roden's Middle Eastern cookbook. I have used it with other fillets, but last night I used cod.

Fish in North African Sauce

3 cloves garlic, chopped

1 jalapeno or red chile, seeded and chopped

2 tablespoons olive oil

Saute the garlic and chile until they begin to soften. Then add:

1 pound diced tomatoes, canned or fresh

Salt and pepper

1 teaspoon sugar

1/4 teaspoon saffron threads

1 1/4 inches ginger root, grated

Cook the sauce at a simmer for about 10 minutes.

1 pound fish fillets (roughy, cod, etc.)

Add the fish to the sauce and cook, covered, until just done, turning once. It only takes five minutes or so. This is best served on couscous, I think.