Posts Tagged ‘bill granger fish stew’

We’re moving to Hong Kong in December, and suddenly the ‘to do’ list is taking on slightly more epic proportions. I find myself walking through the house with a mental black bin bag, thinking ‘we don’t need to take that, this can go to charity, those we can store’, oddly a lot of the items on that list seem to belong to my husband. Fortunately the kitchen is going to be blissfully simple – take it all. I have romantic ideas of myself in Hong Kong making delicious ice creams out of tropical fruits and the husband has his own notions about how I will be breadmaking most weeks since apparently the bread isn’t good out there. We’ll see. In the meantime we’re starting to socialise like crazy, seeing people as much as possible before we suddenly go.

A doctor friend came to stay a couple of weeks ago, with news of a fourth pregnancy. I dished up this, which fortunately works for newishly pregnant ladies, and is dead easy to do while chatting and drinking and laughing and gesticulating. I also gave it to the husband one evening and while still really good it tasted different. I think how you measure out the spices makes a big difference. My tip is go easy on the pinch of cayenne pepper – that’s a pinch not a heap. I also didn’t bother with the flaked almonds, life felt too short. The recipe comes from Australian chef Bill Granger’s ‘Every Day’, which offers everything from energizing breakfasts to kid’s meals to Sunday roasts, all beautifully packaged with sunny photos of Bill and his Ozzie life – not dissimilar to how I imagine mine will look in a few months time…

Moroccan Fish Stew

Serves 4

Prep: 10 mins Cooking: 25 mins

1 tbsp olive oil

1 large onion, thinly sliced

1 garlic clove, crushed

2 tsp grated fresh ginger

1 tsp ground cumin

1 tsp turmeric

1 cinnamon stick

pinch of cayenne pepper

400g tin chopped tomatoes

pinch of sea salt

500g firm white fish fillets (such as cod, snapper or ling) cut into chunks

400g tin chickpeas, rinsed

2 teaspoons honey

freshly ground black pepper

To serve:

fresh coriander leaves

flaked almonds, lightly toasted

Heat the olive oil in a large, heavy-based pan over a medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes more, or until fragrant.

Add the cayenne, tomatoes, salt and 250ml of water and cook, stirring frequently, for 10 minutes. Add the fish and simmer for 5 minutes, or until the fish is just tender. Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste. Serve garnished with coriander and flaked almonds.




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