Recipes

Moroccan Fish Stew 

Serving size: 4

· 1 tbsp olive oil

• 1  large onion, thinly sliced
• 3 garlic cloves, paste
• 2 tsp grated fresh ginger
• 1 tsp ground cumin
• 1tsp turmeric
• 1tsp coriander 
• Pinch cayenne pepper
• 1-14oz can diced plum tomatoes
• 1 cup kale or spinach
• 4 cups stock
• pinch salt
• 1lb white fish fillets (cod, snapper, or branzino) cut into chunks 
• 1 can chickpeas, rinsed and drained
• 2 tsp honey or maple syrup (optional)
• Sea salt and black pepper

Preparation Instructions: 

1. Heat 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.
2. Add the garlic, ginger, spices, and cook for two minutes, stirring regularly.
3. Add cayenne pepper, tomatoes, chickpeas, salt, and 1-2 cups of fish or vegetable stock, and simmer, stirring frequently, for five minutes.
4. Add fish, kale, and simmer for five minutes, or until the fish is almost cooked through and tender. Add honey and simmer for an additional 2-3 minutes, season to taste.