Moroccan Fish Stew
Servings: 2
Ingredients:
15 ml Canola Oil
1 Onion, Sliced
2 tsp Garlic Cloves, Chopped
2 tsp Ginger, Grated
2 tsp Cumin
1 tsp Tumeric
1 Cinnamon stick
1 Pinch Cayenne Pepper
400 g Tomato Whole Peeled Italian, Chopped
Salt, to taste
250ml water
500g Snapper
400g tine of white beans
2tsp Honey
ΒΌ cup coriander leaves
Method:
Fry onions in the oil.
Add and cook for 2 mins crushed garlic, grated ginger, ground cumin, turmeric, cinnamon stick.
Add and cook for 5-10mins Cayenne pepper, tinned tomatoes, salt to taste, water (this can be done in advance).
Add snapper (cut into chunks), white beans and honey.
Serve with Coriander.
Submitted by: Sue Fleischl
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