Morroccan Fish Stew

Fish Stew

After the indulgence of the weekend in London a bit of nourishment was required . There was some fish in the reduced section of the supermarket which I have taken to treating as my own little farmers market , makes me sad that ingredients shipped half way round the world can be thrown out .

This is a lovely summery stew can be served with a little cooked cous cous, rice or flat bread

Morrocan Fish Stew

200g of white fish , cut into inch cubes
400g tin of plum tomatoes
1/2 pint of boiling water
400g cooked chick peas
1 large onion finely chopped
2 cloves of garlic
1 tsp crushed fresh ginger
1 tbsp of preserved lemons
1tsp crushed coriander seeds
1 tsp of paprika
1 chopped fresh red chilli
1 handful of fresh flat leaf parsley

  1. Gently fry the onions , garlic & spices in a little oil til soft
  2. Add the tomatoes , chick peas and boiling water
  3. Simmer for 10 minutes , stir in the fish and preserved lemons for the last 5 minutes
  4. Scatter over the parsley.
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One Response to Morroccan Fish Stew

  1. Pingback: BBQ Shoulder of Lamb with Broad Bean Feta Mint , BBQ Beetroot Salad and Preserved Lemon Hummus « Girl Interrupted Eating

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