Name: Moroccan Fish Stew
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 6 tablespoons olive oil; 500 g (18 oz) ripe tomatoes, peeled, deseeded and thinly sliced; 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 tablespoon olive oil; 2 medium potatoes, peeled and thinly sliced; 2 green peppers, deseeded and cut into strips; salt and pepper; good-sized bunch of fresh coriander, very finely chopped; 2 tablespoons tomato purée; 2 tablespoons finely chopped fresh parsley; 1 small onion, very finely chopped; ¼ teaspoon cayenne pepper; 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; pinch of saffron threads; salt; ½ teaspoon freshly ground cumin seeds; ¼ teaspoon ground cumin; 2 tablespoons finely chopped fresh coriander; juice of ½ lemon; 6 garlic cloves, very finely chopped; good-sized bunch of fresh parsley, very finely chopped

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

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