Moroccan Fish Stew

Name: Moroccan Fish Stew
Yield: Serves 4
Cuisine: Moroccan
Ingredients: pinch of saffron threads; salt; 4 white fish steaks (obviously in Morocco they use Mediterranean fish, such as swordfish or shark, but any firm white fish will do; the steaks should be about 4cm 1½ inches thick); 4 white fish steaks (obviously in Morocco they use Mediterranean fish, such as swordfish or shark, but any firm white fish will do; the steaks should be about 4cm 1½ inches thick); 1 teaspoon paprika; ¼ teaspoon cayenne pepper; ½ teaspoon freshly ground cumin seeds; ¼ teaspoon ground cumin; 1 small onion, very finely chopped; juice of ½ lemon; 6 tablespoons olive oil; 1 teaspoon freshly ground black pepper; good-sized bunch of fresh coriander, very finely chopped; good-sized bunch of fresh parsley, very finely chopped; 6 garlic cloves, very finely chopped; 2 tablespoons finely chopped fresh coriander; 2 tablespoons tomato purée; 2 tablespoons finely chopped fresh parsley; salt and pepper; salt and pepper; 500 g (18 oz) ripe tomatoes, peeled, deseeded and thinly sliced; 2 green peppers, deseeded and cut into strips; 4 white fish steaks (obviously in Morocco they use Mediterranean fish, such as swordfish or shark, but any firm white fish will do; the steaks should be about 4cm 1½ inches thick); 4 white fish steaks (obviously in Morocco they use Mediterranean fish, such as swordfish or shark, but any firm white fish will do; the steaks should be about 4cm 1½ inches thick); 2 medium potatoes, peeled and thinly sliced; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

All along the coast of Morocco, each individual town has its own version of fish stew. To be fair, they are all much of a muchness, but each one requires (as is the way with Moroccan cooking) a sharmula, which is a marinade for the fish. This is considerably more complicated than the rest of the recipe, but well worth the effort.

Ingredients

For the sharmula

good-sized bunch of fresh coriander, very finely chopped
good-sized bunch of fresh parsley, very finely chopped

Africa
Morocco
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Mix all the ingredients for the sharmula together and refrigerate for 1 hour before using. Marinate your fish in the sharmula for about 2 hours in a non-metallic bowl in the refrigerator.

Preheat your oven to 200°C/400°F/gas mark 6. Oil your casserole and arrange your potatoes