Moroccan Fish Stew

Name: Moroccan Fish Stew
Ingredients: 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

16 ingredients

7 steps

Ingredients

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

Directions

1

Heat the olive oil in a large heavy-based pan over a medium heat.
2

Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
3

Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
4

Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
5

Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
6

Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
7

To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.