|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – January 2009
Don't settle for a hunk of ice-hard jerky when the mercury plummets. A hard day of winter hiking or snowshoeing should be followed with a piping-hot stew.
MOROCCAN FISH TAGINE
Whip up the trail version of a classic North African slow-cooked stew.
4 cups water
1 can tomato paste (6 ounces)
1/4 cup red lentils
1/4 cup split peas
1/2 teaspoon ginger
1/2 teaspoon paprika
1 teaspoon cinnamon
1 pouch chunk salmon or tuna (7 ounces)
1/2 cup sliced almonds
1/2 cup raisins or chopped prunes
Salt and pepper to taste
Juice from 1 lemon (optional)
Place lentils, peas, ginger, paprika, and cinnamon in a zip-top bag.
In a pot, stir tomato paste into the water, then add lentil mixture. Heat to boiling and simmer 10 to 15 minutes. Add salmon and cook for 3 to 4 minutes, or until lentils and peas are tender. Chop apple into bite-size pieces and add to the pot with almonds and raisins or prunes. Season with salt and pepper. Remove from heat and garnish with lemon juice. Serves 2-3.