Fiji Joe Turmeric Moroccan Fish Stew

Moroccan Fish Stew

The warm, soothing spices in the Moroccan Fish Stew feed the soul. This is just the dish for those cold winter nights in, snuggled up at home by the fire. Enjoying the Fiji Joe Turmeric-laced dish is a highly recommended addition to a weight-loss meal plan. It also helps control joint pain and can give you that much-needed relief from sinus symptoms, especially in the wintertime. If you’re anything like me in the wintertime, I do not like going outdoors…

The naturally produced chemical, curcumin found in Fiji Joe Turmeric helps to suppress fat cell generation. Turmeric in a stew, soup or tea helps regulate blood sugar levels, aiding in weight loss. I’ve also added ginger to the stew because apart from its warmth, it reduces hunger, making you feel full, for longer. The cinnamon bark in the stew is a wonderful antioxidant! And the chickpeas in this recipe provide the hearty component of the meal while the protein of choice isn’t so dense. The result? A filling, yet not-so-heavy meal tied together by Fiji Joe Turmeric’s distinctive flavor. Enjoy with warm, steamed rice or on its own for a low-carb option.

Follow up your fish stew with a warm cup of Fiji Joe Turmeric Fat-Burning tea to shed that winter weight, the healthy way.

Yields: Makes 2 servings
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour, 15 minutes
Cuisine: Morrocan
Category: Meal
Method: Stovetop

Ingredients:
1 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp Fiji Joe Turmeric
1 cinnamon stick, whole
7oz whole peeled tomatoes
7oz chickpeas, drained
1/2 lb fish fillet of your choice
pinch salt & freshly ground black pepper
pinch cayenne pepper
1 tsp honey
coarsely chopped coriander leaves to serve

Instructions:

  1. Heat all of the oil in a deep pan over medium heat. Add in the onion and sweat the onion until it is translucent. This usually takes about 4 or 5 minutes
  2. Add the ginger, garlic, cinnamon stick and Fiji Joe Turmeric into the pan, stirring occasionally.
  3. Add the cayenne pepper, tomatoes, salt and a quarter of a cup of filtered water to keep things under control. Keep on medium heat, stirring occasionally for 10 minutes.
  4. Add the fish until the flesh is half cooked and tender.
  5. Add the chickpeas and simmer for 5 minutes. Add the honey, salt and pepper to season.
  6. Serve hot, ladle into bowls and garnish with fresh, coarsely chopped coriander leaves.