Moroccan Fish Stew with Chickpeas

Moroccan fish stew with chickpeas, tomatoes, bell pepper, cumin, paprika, and preserved lemon, simmered on the stovetop for an easy weeknight meal.

Prep: 10 min · Cook: 22 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb white fish fillets
• 15 oz can chickpeas
• 14.5 oz can diced tomatoes
• 1 medium bell pepper
• 0.5 lemon preserved lemon
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 2 cloves garlic
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 cup water

Cooking instructions

1. Pat the fish dry and cut it into 1 1/2-inch pieces. Remove the flesh from the preserved lemon, finely chop the peel, and set it aside. (about 5 min)
2. Heat the olive oil in a large pot over medium heat. Add the bell pepper and garlic; sauté until slightly softened, about 3 minutes. (about 3 min) — medium heat
3. Stir in the tomatoes, chickpeas, water, cumin, paprika, salt, and black pepper. Bring to a simmer, then simmer uncovered for 12 minutes. (about 12 min) — simmer
4. Gently stir in the fish and preserved lemon peel. Simmer until the fish is opaque and reaches 145°F in the thickest piece, 5 to 7 minutes. (about 7 min) — 145°F
5. Remove the pot from the heat and rest the stew for 2 minutes before serving. (about 2 min)