Moroccan
SEAFOOD STEW
SERVES 4
INGREDIENTS
700 g Breco Seafood Mix
3 tbsp 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 sun ripe tomatoes, peeled
1 cup chicken or vegetable stock
Salt to taste
1 tbsp chopped preserved lemon or zest of 1 ripe lemon
1 tbsp freshly-chopped coriander
1 tbsp freshly chopped parsley
METHOD
1
Heat the oil in a saucepan and add the garlic, cumin, all spice, ground ginger, cinnamon, turmeric and chilli; cook until the garlic becomes fragrant. Do not burn it, keep stirring as you cook.
2
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 with couscous or rice.
