Traditional Moroccan fish stew. Best served with steamed rice, or couscous or cauliflower rice for low carb option. The traditional way is to eat it with challah or pita bread. Enjoy!
Recipe by: Syd Bailey
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook10
Passive0
Total Time35 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove
Ingredients
3poundcod filletThick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
15ouncecanned chickpeas
1cupred onionthinly sliced
1red bell pepperseeded and cut into stripes
2tablespoongarlicminced
1/4cupextra virgin olive oil
2tablespoontomato paste
1 1/2tablespoonsmoked paprikaOr replace with sweet paprika if you don't like the smoked flavor
1/2teaspooncayenne pepperor more if you like extra heat
2teaspoonground ginger
1tablespoonground cumin
1teaspoonKosher salt
1/2teaspoonfreshly ground black pepperor more if you like extra heat
1cupwater
28ouncecanned crushed tomatoes
1/4cupfresh cilantrochopped
1/4cup fresh mintchopped
Instructions
Fish
Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
If you are cooking a previously frozen fish, skip the searing.
Sauce
Saute the onion and garlic until translucent, then add the red bell pepper stripes
Add tomato paste and spices and stir until just starting to brown and very fragrant.
Then add the can of crushed tomatoes, the chickpeas and water
Stir well – let cook covered for 10 minutes.
Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.
Reheating Instructions
Reheat in 375 oven or saute pan for 5 minutes until heated through.