Moroccan Seafood Stew
It is always handy to have a solid stew recipe up your sleeve. Bright and bursting with exotic flavours,our Moroccan fish stew is fuss-free and easily feeds a small gathering of friends. It is also the perfect TV dinner to cosy up with on the couch. Tuck in!
(Adapted from Bill Granger’s Moroccan Fish Stew)
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 clove garlic, crushed
- 2 tsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 cinnamon stick
- Pinch cayenne pepper
- Salt, to taste
- Black pepper, to taste
- 1 tbsp honey
- 400g can tomatoes
- 300 g white snapper, skin removed and cut into bite-sized chunks
- 200 g tiger prawns, peeled and deveined
- 250g can chickpeas
- Handful coriander, for garnishing
Adapted from cookism.tumblr.com
1. Heat olive oil over medium heat and cook onion till soft and translucent. Stir in garlic, ginger, cumin, turmeric and cinnamon and cook for 2 minutes.
2. Add in tomatoes and 250ml of water. Season with a pinch of salt and cayenne pepper to taste. Stir well and cook for ten minutes, stirring frequently. Add the fish and prawns and simmer for a few minutes until seafood is cooked through.
3. Add chickpeas and honey, stir and cook for another 2-3 minutes. Season with salt and black pepper to taste. Garnish with coriander leaves and serve over rice or a hearty loaf of cornbread.