Chermoula Potato and Fish Stew
Updated Sept. 18, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil, plus more as needed
- 1cup cilantro leaves and tender stems, finely chopped
- 1cup flat-leaf parsley leaves and tender stems, finely chopped, plus more for garnishing
- 3garlic cloves, finely chopped
- 2tablespoons lemon juice
- 2teaspoons sweet paprika
- 2teaspoons ground cumin
- Fine sea salt
- 2medium tomatoes, grated or finely chopped (about ¾ cup); see Tip
- 1¼pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
- ¾cup vegetable stock or water
- 2teaspoons harissa paste (optional)
- 1pound 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
Nutritional analysis per serving (4 servings)
550 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 32 grams protein; 1041 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large (12-inch) frying pan over medium heat. Add the oil, cilantro, parsley, garlic, lemon juice, paprika, cumin and 1¼ teaspoons salt. Stir to combine and cook until fragrant, 2 to 3 minutes.
- Step 2
Add the tomatoes and bring to a simmer over medium-high. Cover, adjust heat to low and simmer until the mixture thickens slightly and becomes more fragrant, 10 to 15 minutes.
- Step 3
Mix in the potatoes and return to a simmer over medium-high. Add the stock or water and bring to a boil. Cover, adjust heat to medium-low and cook until the potatoes are almost cooked through, 8 to 12 minutes, stirring once halfway through to ensure even cooking.
- Step 4
While the potatoes cook, make the harissa oil (if using): In a small bowl, combine 2 tablespoons oil with the harissa; set aside until ready to use.
- Step 5
Lightly salt the fish pieces.
- Step 6
When the potatoes are almost cooked, 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 cooked through, 5 to 10 minutes.
- Step 7
To serve the stew, drizzle the harissa oil all over the fish and potatoes (if using). Garnish with parsley and serve immediately, with bread on the side to sop everything up.
- In Moroccan cooking, tomatoes are often grated for tagines or sauces. This technique creates a smooth texture that allows the tomatoes to break down quickly during cooking and intensifies the tomato flavor. To grate, cut the tomatoes crosswise in half. Place the grater in a bowl or on a rimmed sheet pan to catch the juices. With a firm grip, press the cut side of the tomato against the large holes of a box grater and carefully grate until only the skin remains in your hand. Discard the skins.
Private Notes
Comments
Making this tonight as we (or I) speak to beat off the New York City summer heat. Since there’s just one note, I decided to follow the recipe to a T. Opted for Yukon gold potatoes rather than russet potatoes, because it’s still too early for a starshy stew (would definitely swap during the winter months). I’ll have to disagree with the first note stating that ¾ cup of broth isn’t enough. It is if you’re using Yukon potatoes. I can see how it’d become a lot thicker the russet kind.
I think this was delicious. 4.5 I made two mistakes one was I should’ve cut the potatoes smaller because they were too big to cook in the time so they were definitely more al dente! Secondly, I forgot to add the lemon juice in the beginning, so I added it quite a bit later. This resulted in the flavor, being very bright, which I actually really liked
This was delicious. However I think the 3/4 cup of water or stock called for isn’t nearly enough to make the soupy stew as shown in the photo. Add more, lots more!
Bloody good. Daughter turned up her nose when I said ‘fish stew’ for dinner and then licked the bowl clean. Had to cook my potatoes a bit longer but that was easy. I live in Australia and used Rankin Cod which was perfect. Definitely serve with warm crusty bread. Yummo!
This is a delicious and simple one-dish meal. I used a mix of haddock, salmon, shrimp and sea scallops. I increased everything by about 50% and it fed four with a a little bit left over. I thought the amount of liquid was too much at first, but it turned out fine. Be careful not to over-cook the potatoes. The dish will lose a lot if they are mushy. Perfect with crusty bread and a salad of fennel and celery.
So yummy! I used fingerling potatoes instead of russet. And rice wine vinegar instead of lemon juice because that’s what I had. It was delicious. I think I would do more fish (1.5#) and reduce potatoes to 3/4lb. With the bread it felt like a lot of carbs. But the flavors were on point!
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