Dinner
Dutch Mackerel in Moroccan Spiced Lentil Stew
Harira Mackerel Stew
Skin-on mackerel fillet poached into a Moroccan harira of brown lentils, chickpeas, canned tomato, onion, celery, garlic, and ginger, spiced with turmeric, cinnamon, and paprika, finished with fresh cilantro, parsley, and a squeeze of lemon juice.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
598Calories
46.2gProtein
22.8gFat
55.1gCarbs
10.3gSugar
12.4gFiber
1142mgSodium
76mgChol
4.1gSat Fat
1205mgPotassium
142mgCalcium
5.8mgIron
3.8mcgVitamin B12
16.4mgVitamin C
egg-free
gluten-free
protein-rich
low-cholesterol
high-fiber
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Rinse the lentils and set aside. Dice the onion, celery, and tomato. Mince the garlic and ginger. Pat the mackerel dry with paper towels and season with salt.
2
Sweat
Heat olive oil in a heavy pot over medium heat 4 minutes, then add onion and celery, stirring frequently until softened, translucent, and lightly golden at the edges.
3
Bloom
Stir in garlic, ginger, turmeric, cinnamon, and paprika, stirring constantly over medium heat 1 minute until deeply fragrant and the raw spice smell fades.
4
Simmer
Add tomato, lentils, chickpeas, and vegetable stock. Bring to a low boil, then reduce heat to low and simmer 25 minutes, stirring occasionally, until lentils are tender and stew darkens.
5
Poach
Nestle the mackerel fillet skin-side up into the stew. Poach over low heat 6 minutes until the fish flakes easily with a fork and turns opaque throughout.
6
Plate
Ladle the harira into a deep bowl. Scatter cilantro and parsley over the top, then squeeze fresh lemon juice over the dish and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g13 oz mackerel fillet, skin-on
- 4 tbsp4 tbsp olive oil
- 140g5 oz onion, 1 small
- 22 celery stick
- 88 garlic cloves
- 30g1 oz ginger
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground cinnamon
- 2 tsp2 tsp sweet paprika
- 200g7 oz brown lentils
- 300g5.3 oz, 1 can canned chickpea
- 400g14 oz canned tomato
- 600 ml2 1/2 cup vegetable stock
- 3 tsp3 tsp kosher salt
- 22 fresh lemon
- 20g20g small handful cilantro
- 16g16g small handful parsley
