Moroccan fish stew

Moroccan fish stew

Thanks to its warm, spicy seasoning, this fabulous, one-pot dish is perfect for winter.

By , 21 September 2015
Moroccan fish stew
  • Ready in: 35 mins
  • Serves: 4
  • Price: £3.40 per serving
Nutritional Info
Each 599g serving contains
  • Fat low
    8.6g
    12%
  • Saturates low
    1.4g
    7%
  • Sugars low
    14.1g
    16%
  • Salt high
    1.9g
    32%
  • Energy 1989KJ 475KCAL
    24%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 332kJ/79kcal.
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 sachet Asda Moroccan Style Reason to Season
  • 400g can Asda Chopped Tomatoes with Chilli and Peppers
  • 2 tbsp tomato purée
  • 200g courgettes, thickly sliced
  • 1 red pepper, de-seeded and cut into pieces
  • 2 tsp clear honey
  • 400g can chickpeas, rinsed and drained
  • 1 level tbsp cornflour
  • 2 x 250g packs Asda Line Caught Haddock Fillets (skinless cod fillet, river fillet and monk fish also work well)
  • 240g frozen king prawns
  • 300g cous cous
  • Fresh coriander, to serve
Method
  • Heat the oil and cook the onion until soft but not discoloured. Stir in the Moroccan seasoning.

  • Add the tomatoes, purée and 120ml water, then stir well. Heat until simmering then add the courgettes and red pepper. Cover and simmer for 15 minutes.

  • Stir in the honey and chickpeas. Mix the cornflour with a dash of water. Stir into the pan and heat until thickened.

  • Cut the haddock into chunky pieces and gently stir in the tomatoes. Cover and simmer very gently for 5 minutes. Add the prawns and heat until really hot.

  • Serve with cous cous, mixed with coriander.