Fish stew with harissa
Serves: 4
Ingredients
- 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
Method
- 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.
