Name: Moroccan fish stew
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 onion, sliced; 1 red pepper, sliced, with seeds removed; 1 teaspoon each ground cumin, coriander and paprika; 1/4 teaspoon chilli powder; 400 gram can chopped tomatoes; 525 gram pack sealord simply natural hoki fillets; 400 gram can chickpeas, rinsed and drained; juice of 1 lemon; salt and freshly ground black pepper; 2 tablespoon chopped fresh parsley; steamed couscous, to serve

Ingredients

2 tablespoon olive oil

1 onion, sliced

1 red pepper, sliced, with seeds removed

1 teaspoon each ground cumin, coriander and paprika

1/4 teaspoon chilli powder

400 gram can chopped tomatoes

525 gram pack sealord simply natural hoki fillets

400 gram can chickpeas, rinsed and drained

juice of 1 lemon

salt and freshly ground black pepper

2 tablespoon chopped fresh parsley

steamed couscous, to serve

Method

1.Heat a large frying pan, add the oil, sliced onion and red pepper and cook over a medium-low heat for 10 minutes, stirring regularly until the vegetables have softened but not browned.

2.Add the spices and cook for 1 minute more. Add the canned tomatoes and juice and bring to the boil. Then add the frozen Sealord Simply Natural Hoki and the chickpeas, turn down the heat to gently simmer for 15 minutes or until the fish is just cooked.

3.Sprinkle the dish with lemon juice and season with salt and pepper to taste. Scatter with chopped parsley and serve with steamed couscous, if desired.

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