Cod à la Casablanca
Pan-Seared Wild Cod with Moroccan-Spiced Tomato and Chickpea Stew
45 minutes
Serves 4
DinnerMiddle EasternDairy-freeNut-freeSoy-free
Herb's take
This dish is a passport to Morocco: flaky wild cod perched atop a tomato-chickpea stew spiced for maximum intrigue. Along the way, you’ll master spice blooming and the gentle art of pan-searing delicate fish, no magic carpets required.
Equipment needed
- Dutch oven
- large nonstick skillet
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for 6-8 minutes until softened.
- 02Stir in the minced garlic, cumin, smoked paprika, coriander, cinnamon, and cayenne. Cook for 1 minute until fragrant.
- 03Pour in the crushed tomatoes, chickpeas, and chicken broth. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
- 04Remove the lid, stir in the lemon zest and juice. Simmer uncovered for 5 more minutes to meld the flavors. Taste and season generously with salt and pepper.
- 05Meanwhile, pat the cod fillets very dry with paper towels. Lightly season both sides with salt and pepper.
- 06Place the flour on a plate and gently dredge each cod fillet, tapping off excess.
- 07Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high. When the oil shimmers, add the cod fillets and cook 2 to 3 minutes per side, until golden and just cooked through.
- 08Spoon the hot tomato-chickpea stew onto plates or shallow bowls. Top each portion with a seared cod fillet.
- 09Garnish generously with fresh cilantro and serve immediately.
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