This is quite possibly my favourite fish stew at any time of the year. It’s light yet filling, attractive and colourful with the red of the peppers and the rosy pink flesh of the prawns; the cumin, paprika, coriander and lemon in the sauce give it that exotic Moorish flavour. It’s best made with fresh ingredients, but the beauty of it is, that you can just as easily make it with frozen fish and still get a pretty good result.
- 600g white fish – cod or hake
- 235g pack of raw, peeled king prawns
- 1 x 400g tin of tomatoes
- 650g waxy new potatoes such as Charlotte
- 1 large onion, peeled and sliced
- 3 tablespoons of light olive oil
- 4 cloves of garlic, peeled and crushed
- 3 red peppers, oven-roasted, peeled and cut into strips
- 1 large bunch of fresh coriander
- Seas salt and black pepper
- Marinade: 2 cloves of garlic, crushed to a paste with 1 teaspoon of sea salt, 2 teaspoons of ground cumin, the juice and grated zest of a lemon, 1/2 tablespoon of red wine vinegar (I use Aspall’s Cabernet Sauvignon), 1 teaspoon paprika, 1 tablespoon of olive oil.
- Make the marinade in a mortar and pestle. Rub two-thirds of it into the white fish, cover with clingfilm and leave to stand in the fridge for up to two hours.
- Roast the peppers in a hot oven for 40 minutes. Remove from the oven, allow to cool, slip off the skin and slice them coarsely into strips.
- Boil the potatoes in salted water until just tender. Drain, leave to cool and halve or quarter the potatoes depending on how big they are.
- Heat the oil in a large, shallow pan on the hob. Gently cook the onions on medium heat until softened and sweet for about 20 minutes or so. Add in the garlic and stir to cook through for another 5 minutes.
- Pour in the tomatoes, stir and cook for 5 or 6 minutes. Stir in the remaining marinade, half of the peppers, the coriander and all of the potatoes.
- Layer the fish over the mixture, top with the uncooked prawns, the remaining peppers and a drizzle of olive oil. Add a little water if the sauce looks too thick, cover the dish with a tight lid and steam cook the fish for 10 to 15 minutes.
- As this is a one-pot dish, you could just serve it with a little bread to mop up the sauce and a side salad.
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