Saucepan@saucepan · Shared this recipeFollowMoroccan · dinnerMoroccan Fish Stew With ChermoulaA one-pot Moroccan stew of white fish and vegetables simmered in a spiced chermoula sauce, baked until tender and flaky.total55 minprep20 mincook35 minservings5Original recipe on thedeliciouscrescent.comKeep this recipeAdd a copy of Moroccan Fish Stew With Chermoula to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings2 tsp paprika2 tsp ground ginger2 tsp ground cumin1.5 tsp crushed red pepper flakes, or 1 teaspoon cayenne pepper, to taste1 tsp turmeric0.75 tsp coarse salt, adjust to taste4 clove garlic, grated0.333 cup extra virgin olive oil, start with ¼ cup and adjust if needed2 lemons, juice ½ lemon; slice the remaining lemon into thin rounds2 tbsp tomato paste3 tbsp chopped flat-leaf parsley3 tbsp chopped fresh cilantro1 medium onion, chopped, about 8 ounces0.5 cup water, adjust as needed depending on vegetables and pot1 lb white fish, firm thick fillets (cod, haddock, halibut, or similar, cut into 2-inch pieces, rinsed and patted dry)0.5 lb ripe tomatoes, thinly sliced, juicy variety like Campari tomatoes work well0.75 lb yellow potatoes, peeled and cut into 1-inch pieces0.75 lb zucchini, peeled and cut into 1-inch pieces1 red bell pepper, about ½ pound, cored, seeded, and diced0.5 cup black olives, or red, low-sodium, pitted and rinsed0.5 cup sun-dried tomatoes, thinly sliced2 tbsp chopped fresh cilantro, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: In a food processor, blend all of the chermoula ingredients (except the water) until smooth.2Step 2: Toss the fish with one-fourth of the chermoula mixture until well coated. Set aside while preparing the vegetables. Optional: Marinate for 1 hour or up to overnight in the refrigerator for deeper flavor. Let the fish come to room temperature for 30 minutes before cooking.3Step 3: Add about 1/2 cup water to the remaining chermoula mixture to create a thin, pourable paste.4Step 4: Heat 1 tablespoon olive oil in a wide, shallow oven-safe pot over medium heat. Layer the potatoes, tomatoes, zucchini, and bell peppers evenly in the pot. Drizzle the chermoula paste evenly over the vegetables. Cover and simmer over low to medium heat for 10 to 15 minutes, until the vegetables begin to soften slightly.5Step 5: Preheat the oven to 425°F (220°C). Uncover the pot and gently arrange the fish pieces over the vegetables. Top with lemon slices, olives and sun-dried tomatoes. Transfer to the middle rack of the oven and bake uncovered for 10 to 15 minutes, or until the fish is opaque, flakes easily with a fork, and the juices are bubbling around the edges. Tip: If the tops of the fish pieces are not lightly golden, switch to broil for 1-2 minutes at the end.6Step 6: Remove from the oven and let rest briefly. Garnish with fresh cilantro and serve warm.getsaucepan.com/r/f4e6f8f7-567c-4c25-ab75-3bc8f46380ce · Original: https://www.thedeliciouscrescent.com/moroccan-chermoula-fish-stew/
