Comforting and soothing, this flavorful and fragrant dish is a cross between a soup and a stew.
- Heat oil in Dutch oven set over medium heat; cook onions, fennel, cumin seeds, salt and pepper for 10 to 15 minutes or until softened and onions and fennel start to caramelize.
- Reduce heat to medium. Stir in thyme, garlic, ginger, coriander, turmeric, cinnamon and cayenne; cook for 5 to 8 minutes or until fragrant.
- Stir in broth, diced tomatoes, apricots, olives, preserved lemon, saffron and bay leaves; bring to boil. Reduce heat to low; cook for 10 minutes. Add cod; poach in barely simmering stew for 8 to 10 minutes or until cod just starts to flake.
- Divide broth among 4 bowls. Perch cod on top. Sprinkle with cilantro. Serve with baguette slices and harissa sauce.
Tip: If desired, serve the stew on a bed of couscous.