Moroccan Seafood Stew

By cookism

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)

Ingredients

• 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

Preparation

Step 1

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.