Moroccan Fish Stew
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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.
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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

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