I thought the other day that I really do not cook using fish often enough.…
Moroccan Fish Stew is a delicious spicy fish stew which makes a great midweek meal. Quick and easy to make and full of flavour.
I often feel that I should eat more fish. Fish contains omega 3 and we are always being told that this is good for us. In fact omega 3 is natures anti-depressant as well as being vital for brain function. The old wives tale about fish being brain food may well be correct.
Fish oils may also be beneficial for joints as well, it is no coincidence that many tablets for arthritis include fish oil. Apart from anything else fish is quick and easy to prepare and can be cooked in a number of different ways which make it ideal for a quick supper.
One of my favourite ways of preparing fish is in a fish stew. I have tried many variants on this in the past. One of my favourites was a Mediterranean Fish Stew which I make often. More recently I got slightly more adventurous and tried cooking Red Snapper. Red snapper has now become one of our favourite fish, it has a very distinctive taste, meaty yet sweet.
Recently I found that I had some leeks and peppers that I needed to use up as well as some frozen cod and basa that kept falling out of the freezer. Every time I opened the freezer door the packs of fish would slither out of the freezer and fall to the floor, narrowly missing my head. Fed up of taking my life in my hands every time I opened the freezer door I decided to cook the offending fish. I decided I would make a fish stew, but give it a Moroccan twist by adding spices.
I also decided to throw in a tin of chickpeas that was lurking at the back of my cupboard, looking rather sad. For some reason I am always buying tins of chickpeas and then never get round to using them. They then have this habit of lurking and I forget they are there. The result is I end up with numerous tins of chickpeas and have to think up ways to use them.
Making the fish stew was pretty easy, I basically cooked some onions, garlic and leeks then threw in some spice. Everything else was just added to the pan and left to simmer until it was all cooked. Fish stew is the sort of dish that should be served in bowls and eaten with a spoon. If you have crusty bread to dip into it even better. You can also use the bread to mop round the bowl when you have finished eating to soak up the juices. It is the perfect quick and easy meal after a long day at work.
Moroccan Fish Stew Recipe
Moroccan Fish Stew
- 1 onion
- 2 leeks
- 2 cloves of garlic
- 2 tsp coriander
- 1 tsp cumin
- ½ tsp chilli flakes
- ½ tsp cinnamon
- 400 g can chopped tomatoes
- 1 red pepper
- 1 yellow pepper
- 400 g tin chickpeas
- 200 g cod
- 200 g basa
- juice of one orange
- 300 ml water
- Peel and chop the vegetables.
- Heat some oil in a pan and fry the leeks, onion and garlic until soft.
- Add the spices and stir
- Add the tomatoes, chickpeas, orange juice and water and simmer.
- Add the fish, chopped into pieces and simmer until cooked
Joining in with the kitchen clearout linky on Madhouse Family Reviews as I got rid of some fish that was determined to kill me.