This Moroccan spiced fish stew is quick and easy, it makes a tasty dinner any night of the week.
Ingredients
1 tbs olive oil
1 red onion, cut into thin wedges
1 small fennel bulb, trimmed, halved and thinly sliced
2 garlic cloves, crushed
2 tsp Moroccan spice
½ teaspoon ground turmeric
400g can Ardmona Rich & Thick Classic Tomatoes
½ cup fish stock
2 tsp finely grated lemon rind
4 thick white fish fillets (like blue-eye or ling), deboned and skinned
½ cup black olives
Couscous, rocket leaves and lemon wedges, to serve
Method
Heat oil in a large heavy-based frying pan over medium-high heat. Add onion and fennel and cook, stirring occasionally, for 3-4 minutes until softened. Stir in garlic, Moroccan spice and turmeric. Cook, stirring, for 1 minute until fragrant
Stir in tomatoes, stock and lemon rind. Cover and bring to the boil. Add fish. Reduce heat, cover and simmer for 12-15 minutes until fish is just tender. Stir through olives. Serve with couscous, rocket leaves and lemon wedges. Add a sprinkle of pomegranate seeds if liked
