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Moroccan Seafood Stew

INGREDIENTS

  • Serves 4

  • 3 tbls olive oil

  • 3 cloves crushed garlic

  • ½ tsp ground cumin

  • ¼ tsp all spice

  • ¼ tsp ground ginger

  • ½ tsp ground cinnamon

  • ½ tsp ground turmeric

  • 1 large chilli chopped

  • 1 kg firm sunripe tomatoes peeled

  • 1 cup chicken or vegetable stock

  • Salt to taste

  • 1 tbls chopped preserved lemon or Zest of 1 ripe lemon

  • 700g Breco Seafood Mix

  • 1 tbls chopped freshly chopped coriander

  • 2 tbls freshly chopped parsley

  • METHOD:

  • Heat the oil in a saucepan and add the garlic and cumin, all spice, ground ginger, cinnamon and turmeric and chilli and cook till the garlic fragrance meets your nose, do not burn it, keep stirring as you cook.

  • Add the tomatoes, stock and salt and simmer gently for 10 minutes.

  • Taste and adjust the seasoning, stir in the lemon zest and seafood mix and heat through, don’t overcook, stir in the herbs and serve.

  • Serve with couscous or rice.

  • © Jenny Morris