Chermoula Potato and Fish Stew

Chermoula Potato and Fish Stew

Introduction

Chermoula Potato and Fish Stew is a delightful dish that brings warmth and comfort to your table. Full of fresh flavors from herbs and spices, this stew is not just nourishing but also incredibly easy to make. It’s a simple recipe that will impress your family and friends. Let’s dive into this tasty adventure!

Why Make This Recipe

This recipe is a perfect fit for busy days when you want something healthy yet satisfying. It combines wholesome ingredients like potatoes, fish, and fresh herbs, making it a complete meal in one bowl. Plus, it’s great for sharing with loved ones during cozy dinners or when you’re having guests over. You’ll love how the aromas fill your kitchen as it cooks!

How to Make Chermoula Potato and Fish Stew

Ingredients:

• 1/4 cup olive oil, plus more as needed
• 1 cup cilantro leaves and tender stems, finely chopped
• 1 cup flat-leaf parsley leaves and tender stems, finely chopped, plus more for garnishing
• 3 garlic cloves, finely chopped
• 2 tablespoons lemon juice
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• Fine sea salt
• 2 medium tomatoes, grated or finely chopped (about 3/4 cup)
• 1 1/4 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
• 3/4 cup vegetable stock or water
• 2 teaspoons harissa paste (optional)
• 1 pound 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

Directions:

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, about 2 to 3 minutes.
2. Add the tomatoes and bring to a simmer over medium-high heat. Cover, adjust heat to low, and simmer until the mixture thickens slightly and becomes more fragrant, about 10 to 15 minutes.
3. Mix in the potatoes and return to a simmer over medium-high heat. Add the stock or water and bring to a boil. Cover, adjust heat to medium-low, and cook until the potatoes are almost done, about 8 to 12 minutes, stirring once halfway through.
4. While the potatoes cook, you can make the harissa oil (if using): In a small bowl, combine 2 tablespoons of oil with the harissa and set aside.
5. Lightly salt the fish pieces.
6. When the potatoes are nearly done, 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 fully cooked, about 5 to 10 minutes.
7. To serve, drizzle the harissa oil over the fish and potatoes (if using). Garnish with parsley and enjoy with bread on the side to soak up the flavorful stew.

How to Serve Chermoula Potato and Fish Stew

Serve this stew warm in bowls. Add a sprinkle of fresh parsley on top for a pop of color. Don’t forget the bread on the side for a delightful dipping experience!

How to Store Chermoula Potato and Fish Stew

If you have leftovers, cool the stew and store it in an airtight container. It can last in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave.

Tips to Make Chermoula Potato and Fish Stew

• Feel free to adjust the seasoning to your taste. If you love spices, add more paprika or cumin!
• You can also use any firm white fish that you like.
• For a bit of heat, add more harissa or even some chili flakes.

Variation

You can add more vegetables like carrots or bell peppers for extra nutrition. If you’d like a creamier stew, a splash of coconut milk would work beautifully!

FAQs

1. Can I make this stew ahead of time?
Yes, you can prepare it a day in advance. Just warm it up before serving.

2. What type of fish works best?
Cod and halibut are great choices, but you can use any firm white fish you prefer.

3. Is the harissa necessary?
No, the harissa is optional. It adds a nice kick, but the stew will still taste great without it.