Honeyoc
Is a crunchy mama!
Serves 4 very generously, probably closer to 6! 1.5 syns per serving if serving 4. Inspired by Jenny Morris's seafood soup!
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.
- 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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