Moroccan Spiced Fish & Bell Pepper Stew

Ingredients

• 600 gWhite fish fillets (such as cod or hake)
• 2 wholeRed bell peppers, sliced
• 1 wholeGreen bell pepper, sliced
• 1 mediumOnion, sliced
• 4 cloveGarlic, minced
• 500 gTomatoes, grated or pureed
• 1 tbspTomato paste
• 1 tspGround cumin
• 1.5 tspSweet paprika
• 0.5 tspTurmeric
• 3 tbspOlive oil
• 3 tbspFresh cilantro, chopped
• 1 tspSalt
• 0.25 tspBlack pepper
• 1 tbspFresh lemon juice

Instructions

1. 1

   Heat the olive oil in a wide, shallow pan or tagine over medium heat. Add the onion and cook for 4-5 minutes until softened.

2. 2

   Add the garlic and sliced bell peppers, and cook for another 5 minutes, stirring occasionally, until the peppers begin to soften.

3. 3

   Stir in the cumin, paprika, and turmeric, and cook for 1 minute until fragrant.

4. 4

   Add the grated tomatoes and tomato paste, season with salt and pepper, and simmer for 10-12 minutes until the sauce thickens slightly.

5. 5

   Season the fish fillets lightly with salt, then nestle them into the sauce, spooning some sauce and peppers over the top.

6. 6

   Cover and simmer gently over low heat for 10-12 minutes, until the fish is just cooked through and flakes easily.

7. 7

   Sprinkle with fresh cilantro and a squeeze of lemon juice.

8. 8

   Serve hot directly from the pan with crusty bread or steamed rice.