Moroccan Seafood Stew

Honeyoc

Is a crunchy mama!
S: 13st13lb G: 9st9lb
Serves 4 very generously, probably closer to 6! 1.5 syns per serving if serving 4. Inspired by Jenny Morris's seafood soup!

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  • 1 tbsp olive oil (6 syns)
  • 500g monkfish, cut into chunks
  • 1 halibut steak, cut into 4 pieces
  • 4 tubes squid, scored and sliced
  • Salt & pepper
  • 1 tbsp ras el hanut
  • 1 onion, chopped
  • 3 birds eye chillies, chopped (optional)
  • 3 large ripe tomatoes, grated
  • 1 x tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 heaped tsp ground cumin
  • Pinch of saffron
  • 1 cinnamon stick
  • 2 tsp ground ginger
  • 2 bay leaves
  • 1 tsp fennel seeds
  • 3 garlic cloves, crushed
  • 1 fish stock cube
  • 1 cup water
  • 2 tbsp harissa paste
  • 1 leek, sliced
  • Handful of fresh parsley, chopped
  • Zest of 1 lemon
  • Handful of broad beans




Method

Wash and cut the fish into chunks, season with ras el hanut and a little salt & pepper and set aside.

Heat the olive oil and gently fry the onion until soft and fragrant. Add the ripe tomatoes, tinned tomatoes and tomato purée and simmer for a few minutes.

Stir in the spices and garlic and allow the flavours to infuse. Season with salt & pepper, add the stock cube, water and harissa paste and leave to simmer for 20 minutes.

Add the leek, broad beans, fish, calamari and allow to simmer for 10 – 15 minutes. Scatter the herbs and lemon zest over the top and serve with couscous and roast veg.




 
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