Moroccan fish stew

Moroccan fish stew

An impressive dish that's fantastically easy to make. Perfect for a relaxed dinner with friends.

Each serving provides 249kcal, 28g protein, 19g carbohydrate (of which 9.5g sugars), 5.5g fat (of which 0.8g saturates), 5g fibre and 0.5g salt.


To serve

Preparation method

  1. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.

  2. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.

  3. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.

  4. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.

  5. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.

  6. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

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