👨‍🍳 作り方

1. 1

   Pat the fish fillets dry and season lightly with salt and pepper. Set aside.

   💡 プロのコツ: Ensuring the fish is dry helps it to sear better and absorb flavors.
2. 2

   Heat olive oil in a large, deep skillet or saucepan over medium heat. Add the sliced onion and sauté until softened, about 4-5 minutes.

   💡 プロのコツ: Cooking the onion slowly helps to release its sweetness.
3. 3

   Add the minced garlic and jalapeños (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.

   💡 プロのコツ: Fragrant garlic is key to the flavor base of this stew.
4. 4

   Stir in the paprika, cumin, caraway, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.

   💡 プロのコツ: Blooming the spices in oil enhances their flavor.
5. 5

   Add the pureed tomatoes and tomato paste to the skillet. Stir well to combine with the spices. Bring to a gentle simmer.

6. 6

   Pour in the water and stir. Season the sauce with salt and black pepper. Cover the skillet and let the sauce simmer for 10 minutes to allow the flavors to meld.

   💡 プロのコツ: Simmering the sauce allows the flavors to deepen and meld together.
7. 7

   Gently place the seasoned fish fillets into the simmering sauce, ensuring they are partially submerged. Spoon some of the sauce over the top of the fillets.

   💡 プロのコツ: Don't overcrowd the pan; cook in batches if necessary.
8. 8

   Cover the skillet and let the fish cook for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork. Avoid overcooking.

   💡 プロのコツ: Cooking time will vary depending on the thickness of the fish fillets.
9. 9

   Remove the skillet from the heat. Stir in the lemon juice.

   💡 プロのコツ: Adding lemon juice at the end brightens the flavors.
10. 10

    Garnish with fresh chopped parsley and serve hot with crusty bread or couscous.

    💡 プロのコツ: Crusty bread is essential for soaking up the flavorful sauce.