Moroccan fish stew

Moroccan fish stew

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This quick and easy one-pot is bursting with gut-friendly vegetables and chunky pieces of fish for a healthy, filling dinner

Nutrition: per serving
HighlightNutrientUnit
low inkcal448
low infat12g
saturates2g
carbs49g
sugars26g
fibre13g
protein29g
salt0.7g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large flameproof casserole dish or saucepan and gently fry the onion, leeks and fennel for 10 mins, stirring occasionally, or until the veg is well softened and lightly browned. Add the garlic and spices, and cook for 30 secs more. Season well with ground black pepper.

  • STEP 2

    Tip in the chopped tomatoes, sweet potatoes, peppers, chickpeas, orange juice and peel with 300ml water and bring to a gentle simmer. Cover loosely and cook for 20 mins, stirring occasionally, until the potatoes are softened but not breaking apart.

  • STEP 3

    Add the fish pieces on top of the bubbling liquid and cover. Poach over a medium heat for 3-4 mins or until the fish is just cooked. Adjust the seasoning and serve scattered with parsley.

RECIPE TIPS
COOKING FOR TWO

If cooking for two, chill the remaining portions after step 2, before adding the fish. When ready to serve, simply reheat on the hob, add the remaining fish and cook as above until piping hot throughout.

Goes well with

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    Rating: 4 out of 5.12 ratings
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