Moroccan Fish Stew

Chances are I would have flipped to the next page if I came upon this recipe while searching for something for dinner. I didn't think I was a fish mixed with soup/stew sort of girl...and I would have been so, so wrong! So easy and so good it might become one of your favorites: 

Moroccan Cod Stew (you can actually use other fresh water fish for this, like salmon, halibut, or sole, but we loved it with cod and we also added shrimp)

2T. olive oil

1 small onion, diced

½ c chopped fresh fennel

2 garlic cloves, minced

1 T ground cumin

¼ tsp ground cloves

½ tsp sea salt

½ tsp pepper

¼ tsp red pepper flakes (if desired)

1 cinnamon stick

1 quart (32 oz) chicken stock (we use veggie)

¼ c chopped fresh mint (plus more for garnish)

¼ c chopped parsley

4 cod portions (4 oz each), fresh, thawed or frozen



1 can (15 oz ) chickpeas, drained

1 c Israeli couscous

1 can  (15 oz) diced tomatoes, drained



§  Cook onion, fennel and garlic in oil over medium heat in large pan or stockpot for 4 mins, or until onion is soft

§  Blend cumin, cloves, salt, pepper and red pepper flakes: reserve 1 tsp

§  Sprinkle remaining into pan

§  Add cinnamon stick and chicken broth, bring to a simmer

§  Add mint and parsley

§  Rinse any ice glaze from frozen seafood under cold water

§  Turn off heat and gently add seafood to liquid, skin side down. Return heat to simmer.


§  Once simmering, cover pan and cook 4-5 minutes for frozen seafood, or 2 minutes for fresh/thawed fish.

§  Turn off heat and let seafood rest for 5 minutes or until seafood is opaque throughout

§  Remove seafood and sprinkle with remaining seasoning;  Cover and keep warm


§  Remove cinnamon stick

§  Add chickpeas, couscous and tomatoes.  Cover and simmer 10 minutes or until couscous is cooked through.


To serve, portion one cup of couscous into shallow bowl and top with seafood portion.


Serves 4

Prep time: 10 minutes

Cook time: 25 minutes