Moroccan fish stew
Try this lovely warming dish from Bill Granger that's packed full of Moroccan flavours, is easy to make and won't break the bank.
(Serves 4)
Ingredients
1 tbsp olive oil1 large onion, thinly sliced1 garlic clove, crushed2 tsp grated fresh ginger1 tsp ground cumin1 tsp turmeric1 cinnamon stickA pinch of cayenne pepper400g (14 oz) tin chopped tomatoesA pinch of sea salt500g (1 lb 2 oz) firm white fish fillets (such as cod, snapper or ling), cut into chunks400g (14 oz) tin chickpeas, rinsed2 tsp honeyFreshly ground black pepper
To serve
Fresh coriander leavesFlaked almonds, lightly toastedCouscous, to serve
Method:
Heat the olive oil in a large heavy-based pan over medium-low heat.
Add the onion and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes more, or until fragrant.
Add the cayenne, tomatoes, salt and 250ml of water and cook, stirring frequently, for 10 minutes.
Add the fish and simmer for 5 minutes, or until the fish is just tender.
Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste. Serve garnished with coriander and flaked almonds.
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