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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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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!

Prep Time 5 minutes
Cook Time 20 minutes
Servings 2

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

  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.

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!