Moroccan Fish Stew Recipe

Moroccan Fish Stew Recipe

Inspired by the classic Moroccan Tagine, this spicy, warming stew is just the ticket for cold evenings. We’ve used Whiting for this recipe, but you can happily substitute Hake, Pollock or any other sustainably-fished white fish. Serves 4.

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Ingredients

500g Greendale Whiting Fillets, cut into bite-sized chunks (alternatively use Hake or Pollack )
2 tbsp Light Olive Oil
2 Red Onions, peeled, trimmed and sliced thinly
2 cloves Garlic, peeled and sliced thinly
4cm piece of fresh Ginger, peeled and grated
1 small Red Chilli, trimmed and chopped into fine dice (remove the seeds if you prefer less heat)
1 tsp ground Cumin
½ tsp Turmeric
1 tsp Cinnamon
Sea Salt and freshly ground Black Pepper
400g tin Chopped Plum Tomatoes
400g tin Chickpeas, drained and rinsed
2 tsp Runny Honey

To serve:
Small bunch fresh Coriander, washed, leaves only, roughly chopped
1 tbsp Flaked Almonds, lightly toasted (place in a dry pan over a medium heat; cook for 2-3 minutes, shaking the pan regularly, until golden and fragrant)

Method

Place a large, heavy-based pan over a medium heat and add the oil. Let the oil heat up for a moment, then add the prepared onions and cook, stirring occasionally, until the onion is softening and becoming translucent (about five minutes). Next, add the ginger, chilli, garlic, cumin, turmeric and cinnamon to the pan and cook for a couple more minutes, stirring frequently. Tip the tomatoes into the pan, together with 250ml of water, season to taste with salt and pepper, then continue to cook over a medium heat for ten minutes.

After ten minutes, add the prepared fish to the stew, increase the heat until the pan is simmering, and cook for around five minutes or until the fish is cooked and tender (you will be able to flake it easily with a fork when it’s ready). Tip the drained chickpeas into the pan and gently stir in the honey, then cook for a further minute, stirring gently, until the chickpeas are warm through. Check you are happy with the seasoning, then ladle the stew carefully into four serving bowls. Scatter over the coriander leaves and almonds and serve straight away, with your favourite bread for mopping up the juices.

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