Moroccan Fish Stew

Time
Prep Time: 10 10 mins Cook Time: 20 20 mins Total Time: 30 mins
Servings 4
Ingredients
  • 1 tablespoon olive oil
  • 1 brown onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 ½ teaspoon finely grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 cinnamon stick
  • 1 pinch cayenne pepper
  • 400 grams can chopped tomatoes
  • 1 teaspoon sea salt
  • 400 grams can chickpeas, drained
  • 70 grams mixed pitted olives
  • 400 grams firm, skin-on fish fillets, cut into 5cm pieces
  • 70 grams sliced skin-on almonds, toasted
  • 1 cup coriander leaves, chopped
  • Couscous, to serve
Instructions
  1. Using the sauté function, heat the oil and cook the onion for 5 minutes or until soft. Add the ginger, garlic, cumin, turmeric, cinnamon and cayenne pepper and cook, stirring, for a further 2 minutes until the spices are toasted and aromatic.

  2. Add the tomatoes, ½ cup water and salt and simmer for 5 minutes.

  3. Stir through the chickpeas and olives and then carefully fold through the fish pieces.

  4. Attach the lid, select the meat/stew function and adjust the cooking time to 5 minutes.

  5. When the cooking time has completed, release the pressure slowly using the quick release method.

  6. Stir through the sliced almonds and coriander and divide between serving bowls. Serve with couscous.

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