Monday, 9 February 2015
Quick Moroccan Inspired Fish Stew
Cooking Time: around 15 minutes
1 small onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp olive oil
1 tin chopped tomatoes
1 red pepper, chopped small or pureed to hide it
1-2 tsp harissa paste
4 fillets frozen white fish (I use pollock)
Handful of black olives (optional)
Handful chopped parsley or coriander (optional)
Fry onion, garlic and red pepper (if using) in the olive oil over a medium heat in a saucepan until they starts to brown. Add red pepper puree if not added chopped earlier. Add tomatoes, half a tin of recently boiled water, harissa and bring to a simmer. Add the other ingredients and simmer until the fish can be broken up easily into small pieces. Stir in parsley or coriander if using, and season to taste.
I serve it over couscous (add a good pinch of salt, pepper and a glug of olive oil to half a mug of couscous. Cover with a full mug of boiling water in a dish with a tight fitting lid and leave to cook in the heat of the hot water whilst you make the fish dish) or bulghur wheat (boil a mug of bulghur wheat for 10 minutes in lots of salted water whilst waiting for the fish to cook). If in need of brownie points off the children I will serve it over pasta.
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