Moroccan fish stew
Method
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Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
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Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
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Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
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Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.
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Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
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To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.
Ingredients
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 garlic clove, crushed
- 2 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 cinnamon stick
- pinch cayenne pepper
- 400g/14oz can chopped plum tomatoes
- pinch salt
- 500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks
- 400g/14oz can chickpeas, rinsed and drained
- 2 tsp honey
- salt and freshly ground black pepper
To serve
- fresh coriander leaves
- flaked almonds, lightly toasted
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Moroccan fish stew
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