Moroccan Fish Stew


  • 3 tbsp olive oil
  • 2 large onions, thinly sliced
  • 1/2 bulb fennel, thinly sliced
  • 1 tsp cumin seeds
  • 1/2 tsp each salt and pepper
  • 1 tbsp chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • Pinch each ground cinnamon and cayenne pepper
  • 3 cups chicken broth
  • 2 cups canned diced tomatoes
  • 2 apricots, finely chopped
  • 3/4 cup pitted green olives
  • 1/4 cup diced preserved lemon
  • 1/4 tsp saffron threads
  • 2 bay leaves
  • 4 Ocean Jewel Pacific Cod Loins (5 oz each)
  • 2 tbsp finely chopped fresh cilantro
  • 1 baguette, sliced and toasted
  • Harissa sauce, for serving

Cooking Directions

Export Packers // Ocean Jewel Pacific Cod


15 mins


28 mins


4 people

Comforting and soothing, this flavorful and fragrant dish is a cross between a soup and a stew.

  1. 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.
  2. Reduce heat to medium. Stir in thyme, garlic, ginger, coriander, turmeric, cinnamon and cayenne; cook for 5 to 8 minutes or until fragrant.
  3. 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.
  4. 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.

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