Moroc­can Fish Stew

Recipes+ - - Contents -

SERVES 4 PREP 20 min­utes COOK 25 min­utes NU­TRI­TION 2010kJ; 21g fat (6g sat); 23g car­bo­hy­drates; 17g pro­tein; 8g fi­bre a serve COST $3.50 a serve

400g egg­plant, coarsely chopped Cook­ing oil spray

1 baby fen­nel bulb, thinly sliced,

fronds re­served

1 red cap­sicum, thickly sliced

1 red onion, thickly sliced

400g can no-added-salt chick­peas, rinsed 2 tea­spoons Moroc­can spice paste, plus

2 tea­spoons ex­tra

400g can no-added-salt diced toma­toes 1 ta­ble­spoon finely chopped

pre­served lemon

4 x 100g firm white boneless fish fil­lets 8 black mus­sels, de­bearded

1/3 cup low-fat Greek-style yo­ghurt, to serve

Spray egg­plant with oil. Heat a large saucepan over mod­er­ate heat. Add egg­plant, fen­nel, cap­sicum and onion; cook and stir for 8 min­utes un­til veg­eta­bles are ten­der.

Add chick­peas and spice paste; cook and stir for 1 minute or un­til fra­grant. Add toma­toes; bring to the boil. Re­duce heat; sim­mer for 1 minute. Stir in lemon.

Brush fish with ex­tra spice paste. Nes­tle into veg­etable mix­ture in pan; cook, cov­ered, for 5 min­utes. Add the mus­sels; cook, cov­ered, for a fur­ther 3 min­utes or un­til fish is cooked and mus­sels open (dis­card any mus­sels that don’t open).

Sprin­kle stew with fen­nel fronds. Serve with yo­ghurt.

BUD­GET TIP Omit pre­served lemon. Use 2 tea­spoons finely grated lemon zest in­stead

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