Fish Stew with Moroccan Flavours

    35 minutes

    Serve this fish stew with couscous to sop up the lovely spicy juices. This is very simple to make and tastes bright and fresh.

    1 person made this

    Serves: 4 

    • oil, for cooking
    • 1 onion, sliced
    • 1 fennel bulb, sliced
    • 1 small red chilli, seeded and sliced
    • 2 cloves garlic, crushed
    • 1/2 teaspoon sweet paprika
    • pinch saffron threads
    • 4 tomatoes, diced
    • 2 bay leaves
    • 1 cup (250ml) fish stock or water
    • 300g small potatoes
    • 500g firm white fish, diced into 2cm chunks
    • salt and freshly ground pepper, to taste
    • 2 tablespoons chopped coriander

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat up a large heavy-based saucepan over medium high, add a splash of oil, the onion and the fennel. Cook 5 minutes, stirring, until soft.
    2. Add the chilli, garlic, paprika and saffron and cook 2 more minutes, stirring all the time. Add the tomatoes and cook briefly to soften them up, then add the bay leaves and stock and bring to the boil. Add the potatoes and salt to taste and cook 15 minutes or until the potatoes are done.
    3. Add the fish and let just cook through. Check for seasoning and serve, garnished with coriander.

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