Moreish Moroccan Fish Stew with Couscous
Monday, July 2016
We know that fish is important to include in our diets, it’s loaded with significant nutrients such as protein and vitamin D and is a great source of those important omega-3 fatty acids, though many of us find fish intimidating to cook.
This recipe is great – the end result is so tasty, yet it’s simple enough for those of us who lack a bit of confidence cooking fish at home and is quick enough for a weeknight meal.
The recipe calls for white fish which simply refers to fish with light flesh. Fish that fall under this category are usually mild in flavour, quick cooking and often on the cheaper end of the scale (pun intended) for example ling, haddock, snapper, trevalla, coral trout, mahi mahi and bass.If in doubt, just ask your local fish monger for direction for something suitable and that’s in season.
Give it a go, and let us know how you went!
Moroccan Fish Stew with Couscous
- 1 cup quick-cook couscous
- 2 cloves of garlic, crushed
- 2 tsp grated fresh ginger
- 1 fresh red chili, finely chopped
- 1 bunch of fresh basil leaves, roughly chopped (discard the stems)
- 1 teaspoon whole cumin seeds
- 1 tsp turmeric
- ¾ teaspoon ground cinnamon
- 2 x white fish fillets (approx 180g each), skin off and bones removed
- 20g prawns, raw and peeled
- 1 x 400g can of diced tomatoes
- 2 handfuls of peas or green beans (fresh or frozen)
- Juice of 1 lemon
- Flaked almonds to serve
- Cook couscous as per packet instructions
- In a large saucepan heat the oil over a medium heat and add the garlic, ginger, chili, basil, cumin seeds, turmeric and cinnamon. Cook over a medium heat, stirring, for 1 minute or until fragrant.
- Add the fish fillets and prawns, stir well to coat.
Add the canned tomatoes and the peas (or beans), and lemon juice.
- After stirring well, put a lid on the pan and bring to a boil.Once it has reached boiling point, turn the heat down to a low simmer and cook for approximately 8 minutes, or until the fish is cooked through (it should flake easily at this point)
- Season with salt and pepper, and serve the fish, vegetables and juices over couscous. Sprinkle with flaked almonds, and enjoy!