Moroccan Fish Stew

Name: Moroccan Fish Stew
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 1 large onion; 1 garlic clove; 2 tsp grated fresh ginger; 1 tsp ground cumin; 1 tsp turmeric; 1 cinnamon stick; 1 pinch cayenne pepper; 400 g chopped plum tomatoes; 1 pinch salt; 500 g cod; 400 g chickpeas; 2 tsp honey; salt & freshly ground black pepper; fresh coriander leaves; sliced almonds

A stew of fish, chickpeas and plum tomatoes, seasoned with clove and ginger and simmered on the stove. It's finished with fresh coriander leaves and flaked almonds.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
2
Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
3
Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
4
Add the fish and simmer for five minutes, or until the fish is almost cooked and tender. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
3 min
5
To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.