Moroccan Fish Stew
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A friend saw this being created on a TV cookery show and decided to do it for me, it is just so tasty I had to post it, please please try this dish if you don't you'll never know how good this really is!
- Ready In:
- 1hr 20mins
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 garlic clove, crushed
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 cinnamon stick
- 1 pinch cayenne pepper
- 400 g chopped plum tomatoes
- 1 pinch salt
- 500 g cod or 500 g red snapper fillets
- 400 g chickpeas, rinsed and drained
- 2 teaspoons honey
- salt & freshly ground black pepper
- fresh coriander leaves
- sliced almonds, lightly toasted
- 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.
- Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
- Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
- 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.
- To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.
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i made this with tilapia. It was really nice, with a teeny hint of spice that wouldnt bother ppl who cant deal with spicy. i threw in a couple handfulls of pearl barley which was fine... I had to make it the night before, and was worried about overcooking b/c i had to re-heat in the oven do to cooking restrictions (religious - cooking on shabbat) but the fish managed to hold up and was nice! good recipe, not too difficult and lots of different tastes.Reply