Moroccan Fish Stew

Moroccan fish stew

Moroccan fish stew

A household is comprised of many sub-domains, the kitchen being one of them.

In my official capacity as the duly appointed Home Kitchen’s “Lord Protector of the Sacred Pans” and “Guardian of Knives”, it has to be said that I do not run my own particular fiefdom as a democracy, but more as a Benevolent Dictatorship.

Through the mechanism of the “Mealtime Petitions Act, 1999“, I accept requests for suggestions regarding all forthcoming dinners and lunches. Breakfast is a special case in the Home Kitchen. You either i) accept what’s on offer, or ii) get busy, and DIY.

In any case, the vast majority of appeals are accommodated to some degree or other, resulting, most of the time, in a contented collection of happy diners.

This dish came to the table by such a route.

“Fish!”, said one. “Tomato sauce!”, said another.

“Moroccan!”, said the Lord Protector of the Sacred Pans.

“Oh, go on then”, said the others, “just don’t make it too hot!”

So I didn’t, and everyone got something they liked, not to mention a pleasantly full tummy, and a contented smile.

Well, everyone except the cat. He sees fresh fish going into a sauce, and he tends to go all Gollum on us…

Moroccan Fish Stew

Ingredients

  • 6 140g cod fillets
  • about 200g cooked prawns (shrimp)
  • 2 medium red onions, finely chopped
  • 6 cloves of garlic, minced
  • 1 yellow pepper, de-seeded and finely chopped
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • ½ tsp ground cinnamon
  • 1 tsp extra hot chilli powder
  • 2 tsp coconut sugar
  • 100g of roasted almond flakes
  • salt and freshly ground black pepper to taste
  • about 20 black olives
  • the finely chopped zest and juice of 1 lemon
  • 2 500g tetra-packs of chopped tomatoes
  • olive oil
  • fresh coriander (cilantro)

Method

  • Cut each 140g cod fillet into 3 or 4 large pieces. Set aside.
  • Place the roasted almond flakes in a food processor. Pulse them until they are finely chopped. Set aside.
  • Place the turmeric, ground cumin, ground coriander, paprika, ground cinnamon, extra hot chilli powder, and salt and pepper to taste in a small bowl. Add just enough water to make a thin paste. Mix well, and set aside.
  • Heat about 4 tbsp of olive oil over medium heat in a large non-stick pan. Stir fry the onions and chopped yellow pepper until the onion is soft, about 5 minutes or so.
  • Add the garlic, and stir fry for a further 2 minutes.
  • Add the spice / water paste, and continue to stir fry for a further 2 minutes.
  • Add the chopped almonds and the the lemon zest and juice. Continue to stir fry for a further 2 minutes.
  • Add the chopped tomatoes. Stir well to combine all the ingredients. Add the olives and the coconut sugar. Stir well, and bring up to a low simmer. Cook for 10 minutes, covered.
  • Add the fish to the pan. Cover with a lid, and simmer until the fish is just done, i.e. when it has lost its raw, translucent colour, and is white all the way through, and just at the point of beginning to flake. Scatter the cooked prawns on, cover, and cook for 1 minute, just to heat the prawns through.
  • Remove the pan from the heat. Serve, garnished with plenty of chopped fresh coriander (cilantro).

Notes

  • If you aren’t a fan of fresh coriander(cilantro), then substitute flat leaf parsley for it.
  • We ate the stew with some roasted butternut squash.

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