Fish stew with harissa

Fish stew with harissa
Serves: 4
  • 3 cloves garlic, chopped
  • 2cm piece fresh ginger, peeled and chopped
  • large pinch salt
  • 2 tbsp olive oil
  • knob of butter
  • 2 onions, finely chopped
  • 1 red pepper, sliced
  • 1 tsp honey
  • 2 tsp ground turmeric
  • 2 tsp harissa
  • 1 preserved lemon, chopped
  • 400g tin chopped tomatoes
  • 750ml fish stock
  • 900g chunks firm fish fillets, skinned (eg, salmon, haddock, hake, monkfish)
  • handful fresh coriander
  1. Pound the garlic and ginger with a pinch of salt in a pestle and mortar to make a paste. Heat the olive oil and butter in a heavy-based pan, add the onions and soften for 2 mins. Add the red pepper slices, honey and the garlic and ginger paste and cook for 2 mins. Add turmeric, harissa and preserved lemon, then the tomatoes and stock. Bring to a boil and then simmer for 15 mins. Check consistency and add a little more water if necessary, season with salt and pepper and add the fish. Cover and simmer for 10-15 mins. Add half the coriander leaves and then serve with rice or sautéed potatoes garnished with the rest of the coriander.


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