Moroccan Fish Stew – Baccarat Recipes

Ingredients

• 1 tbsp olive oil
• 1 brown onion, thinly sliced
• 1 red capsicum, thinly sliced
• 1 ½ tsp finely grated ginger
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 cinnamon stick
• 1 pinch cayenne pepper
• 400 g can chopped tomatoes
• 1 tsp sea salt
• 400 g can chickpeas, drained
• 70 g mixed pitted olives
• 400 g firm, skin-on fish fillets, cut into 5cm pieces
• 70 g sliced skin-on almonds, toasted
• 1 cup coriander leaves, chopped
• Couscous, to serve