Moroccan Fish Stew
This fragrant fish tagine is a warm and comforting dish that brings together a blend of aromatic spices and tender white fish. The rich flavors of cumin, turmeric, and cinnamon infuse into the dish, creating a delightful balance with the sweetness of honey and the earthy chickpeas. Topped with fresh coriander leaves and toasted flaked almonds, this tagine is a satisfying and flavorful meal that is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 1 garlic
- 2 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 cinnamon
- pinch cayenne pepper
- 400g/14oz can chopped plum
- pinch salt
- 500g/1lb 2oz firm white fish
- 400g/14oz can chickpeas
- 2 tsp honey
- salt and freshly ground black pepper
- leaves fresh coriander
- , lightly toasted flaked almonds
Instructions
- 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.
- Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
- Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
- Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.
- Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
- To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 249kcal
- Carbohydrate Content: 19g
- Fat Content: 5.5g
- Fiber Content: 5g
- Protein Content: 28g
- Saturated Fat Content: 0.8g
- Sugar Content: 9.5g
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