Liven up your meal time with new flavors and make this Moroccan stewed haddock for two! It's easy to make, flavorful, and comes together in less than 30 minutes!
Why I love Quick Moroccan Stewed Haddock
It’s quick. It’s easy. It’s flavorful. Beyond that, I really like the fact that it has brought a new flavor pallet into my kitchen with the discovery of the Moroccan spice blend: ras el hanout.
Ras el hanout, like most spice blends, varies from brand to brand and from household to household. Generally, it is a blend of warm spices like cinnamon, ginger, all spice, star anise, cardamom, turmeric and others. While I used a store bought blend, you can find recipes all over the internet to make your own.
I honestly got quite nervous the first time I was about to use it. Generally speaking, I don’t add cinnamon to main dishes -reserving it for baked goods. That being said, in the future I will be adding it to more meat dishes!
Recipe Notes
There is not much that can go wrong with this recipe and therefore the recipes notes are not that elaborate.
When making the dish I had no sticking issues with the heavy bottomed stainless steal pan I used – feel free to use your favorite pan.
I love to serve this dish with whole grain brown rice, the addition of the slightly nutty flavor in my mind is perfect. That being said, brown rice take much longer to cook than this recipe and therefore I often opt for a microwave version that is done in 90 seconds and (usually) comes in a perfect portion for two people!
Hope you enjoy!
QUICK MOROCCAN STEWED HADDOCK FOR TWO
Liven up your meal time with new flavours with this Moroccan stewed haddock for two! It's easy to make, flavourful, and comes together in less than 30 minutes!
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 2 shallots, sliced
- 1 tbsp ras el hanout (or look for a Moroccan spice blend at your grocery store)
- 2 tsp ground corriander
- ½ 796ml can peeled plum tomatoes
- 1 tsp lemin rind
- 400 g haddock (I used 4 x 100g fillets)
- 100 g snow peas, sliced down the middle
- brown rice* (or any rice you like!)
- cilantro leaves (as a garnish)
INSTRUCTIONS
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Heat large sauce pan over medium-high heat. Add olive oil and shallots and cook until translucent, about 3 minutes. Add spices and cook stirring frequently until fragrant, about 1 minute.
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Add tomatoes and 1 cup of water, mix and crush the tomatoes with the back of a spatula. Add lemon rind and let simmer, cook for 12 minutes.
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Add haddock and continue simmering until firm and and cooked through, about 5 minutes or when a thermometer inserted at the center registers 145°F.
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Stir in snow peas and serve alongside brown rice, topped with cilantro.
RECIPE NOTES
*Brown rice takes a while to cook (over the 25 minutes it would take to prep and cook this recipe!) therefore I really like using microwave packages of brown rice that are done in under 2 minutes!
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