Moroccan Fish Stew

With the season of indulgence advancing steadily towards us, here's a gratifyingly healthy recipe that will help to balance things out a bit. This is another recipe from Bill Grainger's book, Every Day, and like many of the recipes in this book it was very light and fresh with lovely gentle flavours. Plus, as the main ingredients are fish and couscous you can have it on the table in under 30 minutes.

Moroccan Fish Stew

(adapted from Every Day by Bill Grainger)

1 tablespoon olive oil

1 large onion, thinly sliced

1 garlic clove, crushed

2 teaspoons grated fresh ginger

1 teaspoon ground cumin

1 teaspoon turmeric

1 cinnamon stick

pinch cayenne pepper

400g tin chopped tomatoes

pinch of sea salt

500g/1 lb 2oz firm white fish fillets (such as cod, snapper or ling), cut into chunks

400g tin chickpeas, rinsed

2 teaspoons honey

freshly ground black pepper

To serve

fresh coriander leaves

flaked almonds, lightly toasted

1) Heat the olive oil in a large heavy-based pan over a medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until the onion is translucent.

2) Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes more, or until fragrant.

3) Add the cayenne, tomatoes, salt and 250ml/9 fl oz/1 cup of water and cook, stirring frequently, for 10 minutes. Add the fish and simmer for 5 minutes, or until the fish is just tender.

4) Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste. Serve garnished with coriander and flaked almonds.

Serves 4