MaRobert's Fish Stew

by Maggie Mazoleka on April 13, 2015

This dish is great not only because of the delightful favours but it's healthy and makes use of sustainable fish. It's ideal served for lunch with a wedge of crusty bread or with rice or couscous for a more substantial  evening meal. As always, this recipe allows you to adjust the heat of MaRobert's sauce to suit your palate.


Serves: 2
Preparation time: 30 minutes approx.


  • 1 onion
  • 1 garlic clove
  • 350g basa fillet
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp ground turmeric 
  • 400g chopped tomatoes
  • ½ jar MaRobert's sauce
  • 1 sweet red pepper
  • 100g black olives
  • 100g spinach
  • Salt and pepper


  • Finely chop the onion garlic.
  • Slice the base fillet and season with salt. Leave to one side.
  • Heat the oil in a heavy-based pan over a medium/high heat and add the onion, garlic, and ground spices. Cook for 5 minutes, stirring often to combine. 
  • Add the chopped tomatoes and MaRobert's sauce. Cook for 2 minutes, stirring well to combine. 
  • Add the pepper and cook for a further 5 minutes.
  • Add the fish and olives. Cover the pan, reduce heat to medium, and simmer for 10 minutes. 
  • Add the spinach and cook until it is just wilted.
  • Season to taste.
  • Serve as required.
Tip: For a vegetarian option use chickpeas and courgette instead of fish. 

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