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–+ servings

Quick Fish Stew with Chermoula

Course: Main Course
Keyword: fish stew, fresh fish, frozen fish
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
This is one of Pesto Princess's tried and tested fish recipes. We love the look of this stew and it's a lovely winter warmer.
Print Recipe

Ingredients

  • 3 Tbsp Pesto Princess Chermoula Paste
  • ⅓ cup warm water
  • ⅓ cup vegetable oil
  • 800 g firm white fish skinless
  • 200 g pearl/giant couscous optional
  • 1 Tbsp extra virgin olive oil
  • 1 red onion finely chopped
  • 200 g sweet potatoes peeled and diced into small bits (about 1cmx1cm)
  • 2 carrots peeled and diced into small bits (about 1cmx1cm)
  • 200 ml vegetable stock
  • 1 tin chopped tomatoes or 4 fresh tomatoes, blanched, peeled and diced
  • fresh coriander to serve

Instructions

  • In a bowl, use a fork to mix the Pesto Princess Chermoula Paste, water and oil. Cut the fish into bite-sized chunks and place these into your Chermoula marinade. Mix to cover all of the fish evenly and set aside.
  • If you are serving this dish with cous cous – either regular or giant/pearl cous cous (which we highly recommend!) make that now, according to packet instructions.
  • Heat a glug of olive oil in a large, heavy-based pot or pan over medium-high heat. Add the onions, sweet potatoes and carrots and cook for 5 minutes.
  • Empty the can of tomatoes into the pan along with the stock and stir well. Add the fish and any remaining Chermoula marinade and cook for a further ± 8 minutes, or until the fish is cooked through.
  • Serve the stew hot along with cous cous and fresh coriander.