Moroccan Fish Stew

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.