Moroccan Fish Stew

I was meant to be having an SP (speed veg and protein) week this week but in group last week we discussed ways of using chickpeas and my taste buds got rumbling and so I fell off the SP wagon today.

However the recipe that caused this was a fantastically tasty one pot special that needed mostly standard chicken supplies. It would also have been really quick if I had not run out of Ras al Hanout. A quick google gave me a recipe to allow me to make some but my best tip is to always keep some in the cupboard or pantry.

Right enough waffling, time for a recipe

This is for two eating it as a stew and no couscous (it doesn’t need it). If you have couscous you might want to reduce the fish portion. If you are working you make the base in fifteen minutes the night before and then finish of in 20 minutes after work the next day.

Ingredients:

• 4 small cod/pollock/haddock fish fillets
• 1 can chopped tomatoes
• 1 can chick peas
• 3 roasted red peppers chopped
• 2 large dollops tomato puree
• 4 cloves garlic (chopped or crushed)
• Small bunch of fresh coriander choppedl
• 1 1/2 tsp Ras al Hanout
• 1 tsp paprika
• 1 tsp ground cumin
• Good splash of lemon juice
• Seasoning

Method:

• Heat a lidded pan sprayed with oil.
• Add garlic and cook for a minute (stirring).
• Add chopped tomatoes, peppers, tomato purée and 1 Ras al Hanout , most of the coriander plus water if needed.
• Bring to boil and then simmer for 20 minutes.
• At this point you can leave the sauce and come back to it later if that is what your life style needs.
• Season fish fillets with remaining spices (sprinkle all over both sides).
• Add fish fillets to the heated base. Make sure they are covered with some of the base but don’t stir them around.
• Add lemon juice
• Cook on a low heat for fifteen minutes.
• Serve into a bowl and sprinkle with reminding corinander (onto couscous if you are having that or with your daily allowance of bread to mop up the sauce).