Description
This Moroccan-style White Fish Stew is incredibly cozy and flavorful. A spice forward marinade is used to season the fish, potatoes, carrots, and peppers, resulting in a super hearty one pot meal. Served with crusty bread or with a spoonful of white rice, it’s the ultimate well balanced dish.
Ingredients
Units
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For the Marinade:
- 1/4 cup olive oil
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- 2 tbsp parsley, minced
- 2 tbsp cilantro, minced
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp pepper
- 1 tsp salt
For the Stew:
- 1 1/2 lbs white fish of choice (cod, halibut, snapper, etc.), cut into individual servings
- 1 yellow onion, cut into rounds
- 2 yukon gold potatoes, peeled and cut into rounds
- 1 large carrot, peeled and cut into rounds
- 1 red bell pepper, cut into strips
- 1 lemon, cut into rounds
- 1 tbsp olive oil
- 1/2 cup water
Instructions
- Make the marinade: Blend together the oil, tomato paste, garlic, parsley, cilantro, lemon juice, and spices using a food processor or immersion blender.
- Prep the veggies and fish: Add the onion, potatoes, carrot, and bell pepper to a bowl with add half of the marinade, mixing to coat them evenly. Add the remaining marinade to the fish, rubbing to coat all over before chilling in the fridge until it’s time to cook.
- Arrange the veggies and stew: Add olive oil to the base of a tagine or dutch oven over medium heat. Lay the onion down first, allowing them to cook for a few minutes. Next add the potatoes, carrots and bell pepper. Add the water to the bowl where the vegetables were tossed with the marinade and then pour over the stew. Cover (placing a piece of parchment paper under the lid if using a dutch oven) and stew on medium low for 20 minutes.
- Add fish and stew: Check to make sure the potatoes are nearly fork tender before adding the fish, topping with lemon slices and basting with sauce. Cover (with the parchment and lid again) and cook an additional 10-15 minutes, or until the fish reaches an internal temperature of 145°F. Serve topped with minced parsley, if desired.
Notes
*If using a tagine, you don’t need the parchment paper lid.