600 g skinless firm white fish fillets, bones removed
1 tbsp olive oil
1 red onion, chopped
1 red capsicum, chopped
1 tsp finely grated fresh ginger
1 tbsp Moroccan spice blend
2 x 400 g canned chopped tomatoes
½ cup orange juice
Salt and pepper, to taste
2 zucchini, thinly sliced
400 g canned chickpeas, drained
⅓ cup chopped fresh parsley
- Cut fish into 3cm pieces.
- Heat oil in a stockpot. Add onion and capsicum. Cook, stirring, until almost soft. Stir in ginger, then seasoning, tomatoes and juice. Season. Bring to boil. Simmer, covered, for 5 minutes.
- Stir in fish, zucchini and chickpeas. Simmer, covered, for a further 5 to 8 minutes, or until fish is cooked and flakes easily.
- Sprinkle parsley over stew.