You can use this versatile Moroccan paste with a range of meats, vegetables and seafood to make vibrant, delicious meals.
Serves: 4
INGREDIENTS
600 grams firm white fish fillets
12 large raw peeled prawns, tail on
400 grams waxy potatoes, boiled and cut into large pieces
Chermoula
½ cup chopped coriander
2 teaspoons each ground coriander and cumin
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon dried chilli flakes
1 teaspoon sea salt
2 cloves garlic, crushed
zest and juice 1 lemon
1 tablespoon olive oil
To cook
3 tablespoons olive oil
1 onion, finely chopped
¾ cup chicken or fish stock
1 x 400 gram tin crushed Italian tomatoes
12 large green olives
2 bay leaves
2 pieces preserved lemon
handful chopped coriander
sea salt and freshly ground pepper
METHOD
Chermoula: Place all the ingredients in a food processor and process until finely chopped.
Cut the fish into large bite-sized pieces and place in a large bowl with the prawns. Add half the chermoula and turn to coat well.
To cook: Heat the oil in a large sauté pan and quickly sear the fish and prawns on both sides then transfer to a plate. They will still be raw in the middle. Add the onion to the pan and cook until tender, adding a splash of water if needed. Stir in the remaining chermoula plus any left in the bowl from the seafood, along with the cooked potatoes, stock, tomatoes, olives and bay leaves and season. Bring to the boil and simmer for 8 minutes.
Add the fish and prawns and gently nestle them into the sauce. Cover and cook gently for 8-10 minutes until the seafood is just cooked through.
To serve: Scrape the flesh from the lemons and discard. Slice the skin thinly and scatter over the stew with the coriander.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!