Moroccan fish stew

Name: Moroccan fish stew
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: business suit couscous a 500 g; 3 el olive oil; 2 onions in rings; 2 toes garlic in slices; 1 zucchini in cubes; 1 tray Cherry tomatoes (250 g), halved; 1 business suit pangasius fillet (400 g, freezer), thawed; 1 tray flat leaf parsley (20 g), coarsely cut

A nice Moroccan recipe. The main course contains the following ingredients: fish, couscous (a 500 g), olive oil, onions (in rings), garlic (in slices), zucchini (diced), cherry tomatoes ((250 g), halved), pangasius fillet ((400 g, frozen), thawed), flat parsley ((20 g) and coarsely cut).

Ingredients

Directions

Prepare the couscous according to the instructions on the package with 1 tbsp oil.
Heat the rest of the oil in a frying pan and fry the onion and garlic for 3 minutes. Add the zucchini and cook for 2 minutes. Spoon the tomatoes through and cook for another 4 minutes. Pour 50 ml of water into the pan. Cut the fish into pieces and place between the vegetables. Sprinkle with salt and pepper and simmer with the lid on the pan in 10 min. Over low heat.
Add the parsley and pepper and salt to the couscous. Divide the fish stew over 4 deep plates or bowls. Sprinkle over the rest of the parsley and serve with the couscous.