Moroccan fish stew

Recipe from: 7/1/1997 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 15
    ml
    paprika
  • 5
    ml
    ground cumin (jeera)
  • 400
    g
    whole skinned tomatoes, finely chopped
  • 250
    ml
    vegetable stock
  • 410
    g
    butter beans, drained
  • 600
    g
    firm white fish such as cob, cut into pieces, or equal quantity frozen hake fillets
  • 400
    g
    mussels in their shells in brine, drained
  • salt
  • freshly ground black pepper
  • freshly chopped parsley
 

Method

 
Heat the oil in a large pan and sauté the onion and garlic until tender. Add the paprika and cumin and stir-fry for another minute. Add the tomato, reduce the heat and simmer until a nice sauce forms. Add the stock, beans and fish and simmer until the fish is just done and flakes easily with a fork. Add the mussels and heat through. Season with salt and pepper if desired and sprinkle with parsley. Serves 4.
 

Read more on: fish/seafood  |  stew
 

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