zoom Fish stew with preserved lemon & Moroccan spices

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    Fish stew with preserved lemon & Moroccan spices

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    Fish stew with preserved lemon & Moroccan spices

    Serves: 2


    1 tbsp olive oil
    1 carrot, peeled and sliced
    1 echalion shallot, finely sliced
    2 cloves garlic, finely chopped
    1 tbsp tomato purée
    1 tsp Cooks’ Ingredients Ras el Hanout
    2 large tomatoes, roughly chopped
    ½ x 500ml tub chilled Cooks’ Ingredients Fish Stock
    50g pitted green olives
    1 preserved lemon, flesh discarded, skin finely chopped
    240g pack Icelandic cod or haddock fillets
    125g wholewheat couscous
    ¼ x 25g pack flat leaf parsley, leaves roughly chopped  


    1. Heat the oil over a medium heat in a shallow casserole or sauté pan with a lid. Add the carrot, shallot and garlic and sweat for 6-8 minutes, until softened. Add the tomato purée and ras el hanout and fry for 1 minute more, then stir in the tomatoes.

    2. Stir in the fish stock, olives and chopped lemon skin and bring to a simmer, cooking for 2 minutes. Turn the heat to low, add the fish and cover the pan with a lid. Simmer for 6-8 minutes, until the fish is opaque and cooked through.

    3. Meanwhile, cook the couscous according to pack instructions. Uncover the fish, scatter with the parsley, and serve with the couscous alongside.

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    Cook’s tip Cod and haddock are rich in selenium, which helps to maintain healthy hair and nails. This recipe can be increased to serve 4 by doubling all the ingredients apart from the ras el hanout. Add 1 tsp, then taste.


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