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Moroccan Harissa White Fish Stew with Lentils
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup green lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 pound cod fillets, cut into 2-inch pieces
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
  • Add the rinsed lentils, vegetable broth, diced tomatoes, harissa paste, and ground cumin. Bring the mixture to a simmer, then cover and cook for 20 minutes until the lentils are tender.
  • Gently place the cod pieces into the pot. Simmer uncovered for 5 to 7 minutes until the fish turns opaque and flakes easily with a fork.
  • Taste and season with salt and black pepper. Ladle the stew into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

Use a mild harissa if you prefer less heat, or add a second tablespoon at the end if you want more spice. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It pairs well with crusty bread for dipping.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife