Spice & gentle: Moroccan fish stew with mint chutney

Moroccan-style flavours work well with seafood, give this fish stew a whirl.

Moroccan-style flavours work well with seafood. I have used bream fillets here but any firm, white-fleshed fish, or salmon, would be suitable. If you prefer, substitute uncooked (green) prawns for the mussels.

MOROCCAN FISH STEW WITH MINT CHUTNEY

3 tablespoons olive oil

2 onions, peeled and finely sliced

1 stick celery, chopped

3 garlic cloves, peeled and finely sliced

1 tablespoon coriander seeds

1-2 pinches crushed dried chilli

1 teaspoons dried oregano

250ml fish stock

1 preserved lemon, pulp scraped away, rind finely chopped

2 x 400g tins crushed tomatoes

6 chat potatoes, quartered

4 bream fillets, cut into large pieces

500g mussels, scrubbed and debearded

Chopped coriander, to garnish

Heat oil in large saucepan over medium heat. Add onions, celery, garlic, coriander, chilli and oregano and fry for 7-10 minutes, until onion and celery are soft. Add stock, preserved lemon, tomatoes and potatoes. Simmer for 12 minutes, stirring occasionally to prevent sticking, until sauce has thickened slightly; season to taste. Turn heat to low. Lightly season fish, then very gently fold into stew. Scatter mussels over the top and cover with lid. Cook on low heat for four to five minutes, then check mussels. If they haven’t opened, replace lid for another few minutes. Discard any that don’t open. Spoon stew into bowls and scatter over coriander. Serve with mint chutney and warmed flat bread. Serves 4

MINT CHUTNEY

1 cup chopped fresh mint

Finely grated zest and juice ½ lemon

½ clove garlic, crushed

200g natural yoghurt

½ teaspoon harissa (optional)

Whisk together all ingredients and season with salt and pepper.

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