This recipe serves 4 – 6 people (just for you Janet)
So to start with, when you think of a stew you think long cooking and sometimes stoggy food. This recipe does not take long, is anything but stodgy, it is tasty, fresh and easy to make. It seems like there are a lot of ingredients, but you need all the yummy herbs and spices to bring out all the delicious Moroccan flavours. You need a good sturdy fish that will hold together in a sauce. I always use Monk fish, Ling or Snapper but if those aren’t available just tell your fish monger that you are cooking a “curry” and need a fish that will hold together. I have also used green prawns when this above mentioned fish is not available, but the fish is still the best.
I first had this dish at Sarah’s (a wonderful foodie friend) and instantly feel in love with it. I have tweaked it to my taste over the years. I like the heat of a chilli in mine but it tastes just as wonderful with out. Serve with a plain couscous or rice, as the dish has so much flavour that you just need a plain carbohydrate that helps absorb all the yummy juice. It is also made in one pot which makes it even better!
I’m not paid to promote these beautiful organic herbs and spices but I use them all the time so Check out Gourmet Organic Online Store HERE to purchase beautiful fresh organic herbs, spices and much more! or GO for short.
30g of Olive Oil
1 Large Onion (finely chopped)
2 Cloves of Garlic (crushed or finely chopped)
2 Teaspoons of Freshly Grated Ginger
2 Teaspoons of GO Ground Cumin
2 Teaspoons of GO Ground Turmeric
2 Teaspoons of Salt
1 Large Pinch of Saffron
2 GO Sticks of Cinnamon
1 Chilli Deseeded (optional)
1 x 400g Tin of Chopped Tomatoes or Fresh Tomatoes Chopped Finely
1 x Tins of Chick Peas (rinsed)
250g of Water
500g – 1 kg of Firm White Fish (cut into cubes) I prefer Ling..
1 Tablespoons of Honey (25g)
200g Sweet Potato (approximately 3 cm cubes)
100g Apricots (chopped)
Shelled pistachios and fresh Coriander or Parsley to serve (adds that last layer of flavour)
1. Heat olive oil in a large heavy based pan over a medium to low heat.
2. Add chopped onions and sauté until transparent.
3. Add garlic, ginger, cumin, turmeric, chilli (optional) and saffron and cook until fragrant.
4. Add tomatoes, water, cinnamon sticks, salt and chopped sweet potato and cook on a low simmer, stirring frequently for 15 minutes until sweet potato is cooked.
5. Add cubed fish and simmer for 10 mins
6. Add chick peas, honey, chopped apricots stir gently and cook for another 2 – 3 mins
7. Season to taste, serve with plain couscous or jasmine rice and garnish with parsley/coriander and shelled pistachios.
I hope you enjoy this delicious dish. If you have a larger pan, you can double this recipe very easily to feed a crowd. I often make the base of the stew hours before my guests arrive have my fish chopped and in the fridge. Clean my kitchen so everything is looking wonderful. Heat up the sauce, add the fish, put on some couscous and all of a sudden a fabulous meal is on the table and it looks like I did no work at all! Let me know what you think!
1. Place halved onions, garlic, and peeled knob of ginger and chop 3 seconds/speed 7, scrape down the sides of the bowl and repeat.
2. Add oil, cumin, turmeric, salt, chilli (optional) and saffron and cook 4 minutes/ Varoma/speed 1.
3. Add tomatoes, and water into the mixing bowl and place in the Thermomix Basket.
4. Place cinnamon sticks, and chopped sweet potato to the TM Basket and cook 15 minutes/Varoma/Reverse/speed 2.
5. Place Fish into TM Basket, lid on and measuring cup in, but if you would like to make extra fish, place the rest of it in the Varoma and put into place. Cook fish 11 – 13 minutes/Varoma/speed 2.
6. While cooking place rinsed chick peas and chopped apricots into Thermoserver.
7. Remove TM Basket with spatula and pour ingredients over chick peas and apricots.
8. Place honey into mixing bowl and stir 20 seconds/speed 2.
9. Pour sauce into ThermoServer and mix all ingredients together careful so the fish doesn’t break up too much, season to taste and leave in the server for 5 minutes with the lid on. (this step is important as it allow some of the fish flavour to permeate the sauce)
10. Serve with plain Couscous or Jasmine rice and garnish with parsley/coriander and shelled pistachios.
Thanks for stopping by to try one of my recipes.. I hope you enjoy… leave a message if you like, it is always great to hear stories of how the recipes went for you!