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Chermoula Potato and Fish Stew

A delightful and nourishing stew combining fresh herbs, potatoes, and fish, perfect for sharing with loved ones.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Mediterranean, Moroccan
Servings 6 servings
Calories 350 kcal

Ingredients
  

For the cherimoula base

  • 1/4 cup olive oil
  • 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 cloves garlic, finely chopped
  • 2 tablespoons lemon juice
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoons fine sea salt
  • 2 medium tomatoes, grated or finely chopped (about 3/4 cup)

For the stew

  • 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

Instructions
 

Preparation

  • Place a large frying pan over medium heat and add the olive 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.
  • Add the grated tomatoes and bring to a simmer over medium-high heat. Cover, adjust the heat to low, and simmer until the mixture thickens slightly, about 10 to 15 minutes.
  • 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 the heat to medium-low, and cook until the potatoes are almost done, about 8 to 12 minutes, stirring once halfway through.
  • While the potatoes cook, mix 2 tablespoons of oil with the harissa to create harissa oil, if using. Set aside.
  • Lightly salt the fish pieces.

Cooking

  • 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.

Serving

  • Drizzle the harissa oil over the fish and potatoes (if using). Garnish with parsley and serve with bread on the side.

Notes

For best results, store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave before serving.
Keyword Chermoula, Comfort Food, Easy Recipe, Fish Stew, Healthy Cooking