Saturday, 6 February 2010

Moroccan-style fish stew

We try to eat a balanced diet at home. Honestly. So fish is on our plates once or twice a week. As my wife got bored with various fried takes on fish it was time to try out something new. In the past I've already tried a Sicilian-style fish stew with couscous (as featured in BBC GoodFood) and a Moroccan fish stew (without couscous) by Aussie chef Bill Granger. This time I though I'd try and combine those two recipes for something a bit different.
 

Ingredients (serves 4)
  • 1 tbsp olive oil
  • 400g white fish fillets (cod, plaice, etc.) , cut into chunks
  • 1 large red onion, chopped
  • 1-2 cloves of garlic, finely chopped 
  • 1 thumb-sized piece of fresh ginger, peeled and grated
  • 1 tsp of ras el hanout spice mix
  • 1 cinnamon stick (cassia cinnamon works as well)
  • 400g can peeled plum tomatoes, discard most of juice (a can of chopped tomatoes is fine as well)
  • 400g can chickpeas, drained
  • 90g couscous
  • 750ml hot vegetable stock (from cube is fine)
  • handful of raisins or sultanas
  • Salt and pepper, to taste (I didn't use any as the veggie stock already contained plenty of salt)
  • handful of coriander leaves, to serve
  • handful of flaked almonds, lightly toasted, to serve
 
Method
  1. Heat the olive oil in a medium-to-large pan over medium/low heat
  2. Add the onion and fry until they turn translucent, about 5 minutes
  3. Add the garlic, ginger, cinnamon sticks and spice mix and, constantly stirring, continue cooking for another couple of minutes
  4. Pour in the can of tomatoes and combine, trying to break the tomatoes into smaller piece (another 2 minutes)
  5. Pour in the vegetable stock, turn up the heat and bring to a boil
  6. Once the mixture has been boiling for a couple of minutes add the couscous
  7. Reduce the heat to a simmer and add the chunks of fish
  8. Cover and leave to cook for about 5 minutes until the fish is just about cooked
  9. Add the chickpeas and the raisins and heat through for another minute or so
  10. Season to taste and serve sprinkled with toasted almond flakes and coriander leaves




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