From Laura Lamont’s The New Low-Carb Cookbook.
This wonderfully exotic but low-carb dish will really warm you through and get your circulation moving – and it’s quick to make so you’ll have a hearty mid-week meal in no time. The tender fish, flavoured with delicate spices, is sure to become one that the whole family will enjoy.
Spicy Moroccan Fish Stew
Preparation time: 15 minutes
Cooking time: 20 minutes
2 tbsp olive oil
½ onion, finely chopped
1 large carrot, finely chopped
½ red pepper, deseeded and finely chopped
1 garlic clove, crushed
1 tsp ground cumin
1 tsp crushed dried red chilli flakes
½ tsp ground cinnamon
a pinch of cayenne pepper
250ml/9fl oz/1 cup fish stock
400g/14oz tinned chopped plum tomatoes
1 tbsp tomato purée
juice of ½ lemon
20 green olives, pitted
1 tsp stevia powder
½ tsp smoked paprika
400g/14oz skinless cod fillet, cut into chunks
1 handful of coriander leaves, chopped
freshly ground black pepper
1. Put the oil, onion, carrot, red pepper, garlic, cumin, crushed chilli flakes, cinnamon and cayenne in a large, heavy-based saucepan over a medium heat, season to taste with pepper and cook for about 5 minutes, stirring regularly. Add the stock, tomatoes, tomato purée, lemon juice and olives and bring to the boil. Turn down the heat to low and leave to simmer, uncovered, for 10 minutes.
2. Add the stevia powder, paprika and cod and cook for a further 5–10 minutes until the fish flakes easily and the sauce is well blended. Serve the cod sprinkled with the chopped coriander.
If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer.
“Groundbreaking recipes for healthy, long-term weight loss”
The New Low-Carb Diet by Laura Lamont