# Cod à la Casablanca

Pan-Seared Wild Cod with Moroccan-Spiced Tomato and Chickpea Stew

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.

- Serves: 4
- Cook time: 45 minutes
- Cuisine: Middle Eastern
- Meal: Dinner
- Dietary: Dairy-free, Nut-free, Soy-free
- Canonical: https://cookwithherb.com/r/pan-seared-wild-cod-with-moroccan-spiced-tomato-and-chickpea-stew-47c843f4
- Image: /api/recipes/image-file?pathname=recipes%2F47c843f4-a179-4b83-8ecc-b6b7ce16a491-1777255020468.png

## Ingredients

- 3 tbsp olive oil
- 1 large yellow onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 lemon, zested and juiced
- 4 (6 oz each) wild cod fillets
- 1/4 cup all-purpose flour
- 1/4 cup fresh cilantro, chopped

## Instructions

1. Heat 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.
2. Stir in the minced garlic, cumin, smoked paprika, coriander, cinnamon, and cayenne. Cook for 1 minute until fragrant. (Herb says: Blooming spices in oil extracts fat-soluble flavor compounds, basically, you’re coaxing out their best selves.)
3. Pour in the crushed tomatoes, chickpeas, and chicken broth. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
4. Remove 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.
5. Meanwhile, pat the cod fillets very dry with paper towels. Lightly season both sides with salt and pepper.
6. Place the flour on a plate and gently dredge each cod fillet, tapping off excess.
7. Heat 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. (Herb says: Cod flakes at 140°F, so keep a close eye, overcooked cod is just fish-flavored sawdust.)
8. Spoon the hot tomato-chickpea stew onto plates or shallow bowls. Top each portion with a seared cod fillet.
9. Garnish generously with fresh cilantro and serve immediately. (Herb says: Herbs go on at the end so their bright flavors don’t fade into the background music of your stew.)

## Equipment

- Dutch oven
- large nonstick skillet