Stefano Faita

Moroccan Fish Stew

By In The Kitchen With Stefano Faita


2 tbsp. olive oil
1 large shallot, diced
2 tsp. finely chopped ginger
2 carrots, diced
2 zucchinis, diced
1/2 tsp. cumin
1/2 tsp. coriander
1 tsp. turmeric
1/4 tsp. cinnamon
1/4 tsp. cayenne, or to taste
Salt and freshly pepper, to taste
Pinch of saffron (optional)
2 sprigs thyme
3 to 4 dates, finely chopped
1 (14-ounce) can diced tomatoes
1 tbsp. capers
1 1/2 pounds cod or haddock fillets, cut into large pieces
Squeeze of lemon juice, to taste
1 tbsp. fresh chopped mint
Steamed couscous, for serving (optional)
Lemon zest, for couscous (optional)


Add olive oil to skillet over medium heat. Add shallot, ginger, carrot and zucchini. Cook until vegetables start to soften, about 4 to 5 minutes. Add cumin, coriander, turmeric, cinnamon, cayenne, salt and pepper, saffron and thyme sprigs. Cook, stirring until fragrant, about 1 to 2 minutes. Add dates, tomatoes and capers. Bring to a boil. Reduce heat to simmer. Simmer for 10 to 12 minutes.

Add cod pieces on top of stew. Cover. Cook until fish is just cooked through, about 5 to 10 minutes. Finish with lemon juice and fresh chopped mint.

If desired, serve with couscous flavoured with lemon zest.

Yield: 4 servings