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Arial view of a plate of moroccan stewed haddock with a side of brown rice topped with cilantro leaves.
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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!

Prep Time 5 minutes
Cook Time 20 minutes
Servings 2


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. Stir in snow peas and serve alongside brown rice, topped with cilantro.


*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!