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| Seafood Stew with Chermoula, Potatoes and Olives |
You can use this versatile Moroccan paste with a range of meats, vegetables and seafood to make vibrant, delicious meals
Serves 4
Seafood Stew with Chermoula, Potatoes and Olives ingredients: 600 grams firm white fish fillets. 12 large raw peeled prawns, tail on. 400 grams waxy potatoes, boiled and cut into large pieces
Chermoula: 1/2 cup chopped coriander. 2 teaspoons each ground coriander and cumin. 1 teaspoon ground turmeric.1/4 teaspoon around cinnamon. 1/4 teaspoon dried chilli flakes. 1 teaspoon sea salt 2 cloves garlic, crushed. zest and juice 1 lemon. 1 tablespoon olive oil
To cook: 3 tablespoons olive oil. 1 onion, finely chopped. 3/4 cup chicken or fish stock. 1 x 400 grain tin crushed Italian tomatoes. 12 large green olives. 2 bay leaves. 2 pieces preserved lemon. handful chopped coriander. sea salt and freshly ground pepper
Seafood Stew with Chermoula, Potatoes and Olives recipe
Chermoula: Place all the ingredients in a food processor and process until finely chopped. Cut the fish into large bite-sized pieces and place in a large bowl with the prawns. Add half the chermoula and turn to coat well
To cook: Heat the oil in a large saute pan and quickly sear the fish and prawns on both sides then transfer to a plate. They will still be raw in the middle. Add the onion to the pan and cook until tender, adding a splash of water if needed. Stir in the remaining chermoula plus any left in the bowl from the seafood, along with the cooked potatoes, stock, tomatoes, olives and bay leaves and season. Bring to the boil and simmer for 8 minutes. Add the fish and prawns and gently nestle them into the sauce. Cover and cook gently for 8-10 minutes until the seafood is just cooked through
To serve: Scrape the flesh from the lemons and discard. Slice the skin thinly and scatter over the stew with the coriander. By then, the seafood stew with chermoula is ready
