Ingredients

2 clove(s) of garlic
1 Florina pepper (red pepper), red
30 g ginger, fresh
2 tablespoon(s) olive oil
1 teaspoon(s) turmeric
2 teaspoon(s) cumin, ground
1 teaspoon(s) fennel seeds
600 g canned tomatoes
200 g water
salt
pepper
200 g broccoli, cut into small florets
6 cod, fillet slices 100g/each
2 tablespoon(s) coriander, fresh, finely chopped

Method
Finely chop the garlic, red pepper and ginger.
Place a wide pot over medium heat and let it get hot.
Add the garlic, red pepper and ginger. Sauté for 1-2 minutes, until golden.
Add the turmeric, cumin and fennel seeds.
Stir with a wooden spoon and sauté so they can release their aromas.
Add the canned tomatoes, water, salt and pepper.
Stir and bring to a boil.
Add the broccol florets and cod fillets.
Cook for 6-8 minutes, until the fillets are ready and the sauce thickens.
Remove from heat, add the fresh coriander, season to taste and serve. Food 

recipe by akis petretzikis