Moroccan fish stew

Name: Moroccan fish stew
Yield: 4 servings
Cuisine: African
Ingredients: 15.00 ml fresh chillies 573; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 15.00 ml paprika; 5.00 ml cumin ground; 400.00 g tomatoes whole peeled and finely chopped; 250.00 ml stock vegetable; 410.00 g butter beans tinned and drained; 600.00 g fish white-flesh; 400.00 g mussels in brine; salt; black pepper freshly ground; fresh parsley chopped

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (13)

15.00 ml	fresh chillies — 573
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
15.00 ml	paprika
5.00 ml	cumin — ground
400.00 g	tomatoes — whole peeled and finely chopped
250.00 ml	stock — vegetable
410.00 g	butter beans — tinned and drained
600.00 g	fish — white-flesh
400.00 g	mussels — in brine
	salt
	black pepper — freshly ground
	fresh parsley — chopped

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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.