Food & DrinkSara RidmyFood, Meditarranean, Home cooking, Easy Lunch Ideas, Lunch, Healthy, Nutritious, Pescatarian, Protein, Moroccan, Spices, Tagine, North African, Spanish, Middle EasternComment

moroccan cod stew

Food & DrinkSara RidmyFood, Meditarranean, Home cooking, Easy Lunch Ideas, Lunch, Healthy, Nutritious, Pescatarian, Protein, Moroccan, Spices, Tagine, North African, Spanish, Middle EasternComment
moroccan cod stew

White fish can be a bit boring when it’s frozen, so I recommend adding in lots of spices. I’m incorporating some of my roots from my Dad’s side in this dish specially inspiration from my Moroccan nan and aunty who is just the best cook in the family.

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Serves 2

Ingredients:

  • Olive oil

  • 1 large onion (thinly sliced)

  • 2 garlic cloves (grated)

  • 3 tsp grated fresh ginger

  • 1.5 tsp ground cumin

  • 1 tsp ground cinnamon

  • 1 tsp turmeric

  • 1 cinnamon stick

  • Pinch cayenne pepper or 1 tsp harissa paste

  • 400g/1 can chopped plum tomoatoes

  • 250ml chicken stock (fish or veg work just as well too) - I love the low in salt Kallo Organic ones

  • 400g cod/firm white skinless and boneless fish fillets (cut into chunks)

  • 400g/1 can chickpeas (rinsed and drained)

  • 2 tsp maple syrup/molasses/agave syrup

  • Pinch sumac (optional)

  • Sea salt and freshly ground black pepper

  • Toppings: Fresh coriander/parsley, Flaked almonds (lightly toasted), Pomegranates.

Method:

  1. Heat the oil on a large frying pan over medium and once hot, soften the onion for about 5 minutes.

  2. Once the onion is soft, add in the garlic and ginger and allow to fry for another 2 minutes before adding in the spices (apart from the cinnamon) and then stir through the spices for about 20-30 seconds until they release fragrance.

  3. Then add in the chopped tomatoes and stock and bring to a boil then reduce to a simmer for about 10 minutes till it has reduced (lid-off), stir through the cinnamon stick and ground cinnamon.

  4. Once it has reduced or appears less liquid-y, add in the chickpeas, stir then gently place the 4 fillets of fish (skin side down), leaving enough room in between each one.

  5. Season the fillets with salt and pepper, and a pinch of sumac (optional) before drizzling with a bit of syrup (to cut through the acidity from the tomato), lid-on and allow to cook through over medium-high heat for about 4 minutes till the fish is starting to fall apart and become flaky.

  6. Once the chickpeas and fish is cooked through, it is time to serve and garnish with some freshly chopped coriander to parsley and some toasted flaked almonds for some texture. /Serve with bread or couscous.

Et Voilà!