MOROCCAN COD STEW RECIPES

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MOROCCAN FISH STEW RECIPE - BBC FOOD



Moroccan fish stew recipe - BBC Food image

Bill Grainger's impressive fish stew with warming spices and chickpeas is fantastically easy to make. Perfect for a relaxed dinner with friends. Each serving provides 249kcal, 28g protein, 19g carbohydrate (of which 9.5g sugars), 5.5g fat (of which 0.8g saturates), 5g fibre and 0.5g salt.

Provided by Bill Granger

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

1 tbsp olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 tsp grated fresh ginger
1 tsp ground cumin
1 tsp turmeric
1 cinnamon stick
pinch cayenne pepper
400g/14oz can chopped plum tomatoes
pinch salt
500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks
400g/14oz can chickpeas, rinsed and drained
2 tsp honey
salt and freshly ground black pepper
fresh coriander leaves
flaked almonds, lightly toasted

Steps:

  • Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
  • Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
  • Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
  • Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.
  • Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
  • To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.

Nutrition Facts : Calories 249kcal, CarbohydrateContent 19g, FatContent 5.5g, FiberContent 5g, ProteinContent 28g, SaturatedFatContent 0.8g, SugarContent 9.5g

COD AND CHORIZO STEW RECIPE - DELICIOUS. MAGAZINE



Cod and chorizo stew recipe - delicious. magazine image

This Spanish-style stew recipe is quick to make and can be frozen so make a batch and freeze some for another supper.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 11

1 tbsp olive oil
120g sliced cooking chorizo
1 large onion
1 tsp hot smoked paprika
A pinch of chilli flakes
75ml white wine
400g can chopped tomatoes
100g sliced roasted peppers
200g tinned chickpeas (drained and rinsed)
450g sustainable skinless cod fillet
A handful of chopped fresh flatleaf parsley

Steps:

  • Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
  • Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
  • Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.

Nutrition Facts : Calories 319kcals, FatContent 12.7g (3.4g saturated), ProteinContent 28.1g, CarbohydrateContent 14.9g (6g sugars), FiberContent

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