freshly frozen hake portions Archives

Butternut recipes

Senegalese fish and rice stew

1½ hours

Couscous recipes

Moroccan fish couscous

30 minutes

Moroccan fish couscous

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 2 dried chilli flakes
1 t ground cumin
1/2 t ground coriander
1 t paprika
Saffron, a pinch
1 stick cinnamon
1 x 400 g tomatoes, crushed
2 cups fish or vegetable stock
1 x 400 g chickpeas, drained and rinsed
200 g carrot batons
4 T seedless raisins
4 x 150 g sustainable white fish, filleted and skinned
Sea salt and freshly ground black pepper to taste
Fresh coriander, a handful
Hot couscous, for serving

Method

Heat the olive oil in a pan. Add the onion and cook gently until soft, but still pale. Add the garlic and spices and stir for 1 minute, or until fragrant, adding more oil if necessary.

Add the tomatoes and simmer for 5 minutes. Pour in the stock and bring to the boil. Cook, uncovered, for 5 minutes. Stir in the chickpeas, carrots and raisins and cook for another 5 minutes.

Submerge the fish in the sauce, cover and cook on the lowest possible heat for 5 minutes, or until the fish is just cooked and still moist. Check seasoning.

Add the fresh coriander and serve with the hot couscous.

Discover more Moroccan-inspired recipes here.

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Senegalese fish and rice stew

Moroccan fish couscous

Moroccan fish couscous

Ingredients

Method