Moroccan Fish Stew
/

Moroccan Fish Stew

There is nothing like a bowl of warm stew to lift the spirits, and the cinnamon is a wonderful addition in this dish to help you stay healthy. Its powerful polyphenol antioxidants have anti-inflammatory effects that may help decrease your risk of disease.
Save To My Favourites

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
Serves 4
Difficulty
Easy
Total Time
25 Minutes
Ingredients
2 tbsp of olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 tsp of ground cumin
2 tsp of ground turmeric
1 cinnamon stick
500g of haddock, cut into chunks
1 x 400g can of chopped tomatoes
1 x 400g can of chickpeas (garbanzo beans), drained
1 red chilli, thinly sliced
A handful of flat-leaf parsley, finely chopped
Freshly ground black pepper
Method
Step 1

Gently heat the olive oil in a saucepan over a low heat. Add the onion and sweat for 5 minutes until softened, then add the garlic, cumin, turmeric and cinnamon stick and cook for 2 minutes, stirring occasionally. Add the fish, tomatoes, chickpeas and chilli along with 250ml of water. Bring to the boil and simmer for 6-8 minutes, or until the fish is cooked through.

Step 2

Season to taste with freshly ground black pepper, remove the cinnamon stick and sprinkle with the parsley to serve.

Cook's Tips: For a vegan option, replace the fish with mixed beans. You can use any white fish in this recipe – pollock or ling are great substitutes.

Recipe courtesty of The Immunity Cookbook by Kate Llewellyn-Waters. Available at Waterstones.com

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily