2015 Cooking Club Week 7: Moorish Fish/Chicken Stew

I ordered this in a little seafood restaurant in Dingle a few years ago. I was so taken by it that I just had to recreate it at home. It became my favorite thing to eat, its a real treat :pac:

Its a mildly spiced fish broth with flavors of Northern Africa that works equally well with chicken.

I hope you guys like it

Moorish Fish/Chicken stew
(Serves 2)

Ingredients
2tbs vegetable oil
2tsp tomato puree
2tsp harissa paste(“Le Phare du cap bon” is the brand I use)
2 cloves of garlic
1 stick cinnamon
1tsp ras el hanout (optional)
1tsp cumin seed
1tsp ginger powder
1tsp paprika
120gm shallots
120gm celery
120gm carrot
125ml white wine
700ml fish/chicken stock(use a stock cube or make your own from the prawn shells)
½ a tomato
400gm fish( a mix of salmon, fresh prawn, any whitefish, mussels etc. whatever fish you like!) or Chicken)
Herbs(any suitable herbs -> coriander, dill, parsley, fennel)
Season with black pepper and salt to taste


Method
Heat the oil in a suitable pot.
Add the tomato puree and harissa.
Add the spices 30 secs later.
After 30 more secs add the garlic, celery, shallots, carrot and white wine, quickly and stir.
Cook for 3 mins and then add the stock. Let this simmer away for 15mins.


In the meantime, pan fry the fish so it is slightly undercooked. When its cooked remove the skin etc. but keep as whole as possible don’t cut it into chunks.

Strain the contents of the pot into a large bowl. Make sure you get all the juices out of the vegetable matter by pressing against the sieve with the back of a ladel.

Put the strained liquid back into the cooking pot and discard the vegetable matter etc.
Add the tomato and herbs and bring it back to boiling point.
Add the cooked fish, stir once, add the seasoning and serve immediately.