Chermoula Potato and Fish Stew
This dish features tender potatoes and flaky fish fillets simmered in Moroccan chermoula, a fragrant marinade bursting with fresh parsley, cilantro, lemon and garlic, and complemented by warm spices. In Moroccan cuisine, chermoula is used to marinate meat and fish before grilling; it can be also served as a sauce drizzled over vegetables or any number of cooked dishes. Here, the chermoula and potatoes are cooked first, creating a flavorful base for the fish, resulting in a satisfying one-pan meal. The optional harissa oil comes together in no time and is highly recommended if you like heat and crave complexity. To make the chermoula, this recipe calls for finely chopped herbs, but feel free to pulse the herbs and garlic in a food processor, if you prefer.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup olive oil, plus more as needed
- 1cup cilantro leaves and tender stems, finely chopped
- 1cup flat-leaf parsley leaves and tender stems, finely chopped, plus more for garnishing
- 3garlic cloves, finely chopped
- 2tablespoons lemon juice
- 2teaspoons sweet paprika
- 2teaspoons ground cumin
- Fine sea salt
- 2medium tomatoes, grated or finely chopped (about 3/4 cup); see Tip
- 1 ¼pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
- ¾cup vegetable stock or water
- 2teaspoons harissa paste (optional)
- 1pound skinless cod fillet (or halibut or other firm white fish), cut into 1-inch chunks
- Bread, such as a baguette, flatbread or ciabatta, for serving
Instructions
Step 1
Place a large (12-inch) frying pan over medium heat. Add the oil, cilantro, parsley, garlic, lemon juice, paprika, cumin and 1 1/4 teaspoons salt. Stir to combine and cook until fragrant, 2 to 3 minutes.Step 2
Add the tomatoes and bring to a simmer over medium-high. Cover, adjust heat to low and simmer until the mixture thickens slightly and becomes more fragrant, 10 to 15 minutes.Step 3
Mix in the potatoes and return to a simmer over medium-high. Add the stock or water and bring to a boil. Cover, adjust heat to medium-low and cook until the potatoes are almost cooked through, 8 to 12 minutes, stirring once halfway through to ensure even cooking.Step 4
While the potatoes cook, make the harissa oil (if using): In a small bowl, combine 2 tablespoons oil with the harissa; set aside until ready to use.Step 5
Lightly salt the fish pieces.Step 6
When the potatoes are almost cooked, push them around to make room for the fish. Add the fish pieces, adjust heat to medium, cover and cook until the fish is flaky and the potatoes are cooked through, 5 to 10 minutes.Step 7
To serve the stew, drizzle the harissa oil all over the fish and potatoes (if using). Garnish with parsley and serve immediately, with bread on the side to sop everything up.