Moroccan fish stew
|2 Tbsp||Olive oil|
|1||Red pepper, sliced, with seeds removed|
|1 tsp||Cumin, ground|
|1 tsp||Ground coriander|
|1 tsp||Ground paprika|
|¼ tsp||Chilli powder|
|525 g||Sealord Simply Natural Hoki Fillets|
|400 g||Tomatoes, chopped|
|400 g||Chickpeas, rinsed and drained|
|1 to taste||Salt & freshly ground pepper|
|2 Tbsp||Fresh parsley, chopped|
|1 to serve||Couscous, steamed|
- Heat a large frying pan, add the oil, sliced onion and red pepper and cook over a medium-low heat for 10 minutes, stirring regularly until the vegetables have softened but not browned.
- Add the spices and cook for 1 minute more. Add the canned tomatoes and juice and bring to the boil. Then add the frozen Sealord Simply Natural Hoki and the chickpeas, turn down the heat to gently simmer for 15 minutes or until the fish is just cooked.
- Sprinkle the dish with lemon juice and season with salt and pepper to taste. Scatter with chopped parsley and serve with steamed couscous, if desired.