zoom Fish stew with preserved lemon & Moroccan spices

    Save to your scrapbook

    Fish stew with preserved lemon & Moroccan spices

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Fish stew with preserved lemon & Moroccan spices

    Serves: 2

    Ingredients

    1 tbsp olive oil
    1 carrot, peeled and sliced
    1 echalion shallot, finely sliced
    2 cloves garlic, finely chopped
    1 tbsp tomato purée
    1 tsp Cooks’ Ingredients Ras el Hanout
    2 large tomatoes, roughly chopped
    ½ x 500ml tub chilled Cooks’ Ingredients Fish Stock
    50g pitted green olives
    1 preserved lemon, flesh discarded, skin finely chopped
    240g pack Icelandic cod or haddock fillets
    125g wholewheat couscous
    ¼ x 25g pack flat leaf parsley, leaves roughly chopped  

    Method

    1. Heat the oil over a medium heat in a shallow casserole or sauté pan with a lid. Add the carrot, shallot and garlic and sweat for 6-8 minutes, until softened. Add the tomato purée and ras el hanout and fry for 1 minute more, then stir in the tomatoes.

    2. Stir in the fish stock, olives and chopped lemon skin and bring to a simmer, cooking for 2 minutes. Turn the heat to low, add the fish and cover the pan with a lid. Simmer for 6-8 minutes, until the fish is opaque and cooked through.

    3. Meanwhile, cook the couscous according to pack instructions. Uncover the fish, scatter with the parsley, and serve with the couscous alongside.

    Your recipe note

    Edit your recipe note

    Cook’s tip Cod and haddock are rich in selenium, which helps to maintain healthy hair and nails. This recipe can be increased to serve 4 by doubling all the ingredients apart from the ras el hanout. Add 1 tsp, then taste.

    Comments

    Average user rating

    0 stars

    Glossary