A cozy, aromatic, and deeply satisfying meal that brings global flavors to your table, this Halibut Stew with Moroccan Spices is exactly what you need. Made with tender, flaky Sealand Halibut, warming spices like turmeric, paprika, and ginger, and a hearty mix of chickpeas, figs, tomatoes, and carrots, this dish is a delicious twist on traditional fish stew.
It’s easy enough for a weeknight meal and special enough to serve for a relaxed dinner gathering — especially when paired with warm pita bread or fluffy rice.
Halibut Stew with Moroccan Spice, Chickpeas, Figs and Veggies
Rated 5.0 stars by 1 users
Category
Fish
Servings
4
Prep Time
5 minutes
Cook Time
40 minutes
This fragrant Moroccan-inspired halibut stew is packed with tender Sealand halibut, chickpeas, sweet figs, and vibrant spices. Simmered with tomatoes, herbs, and vegetables, it’s a warming, one-pot meal perfect for serving with fluffy rice or pita bread.
Author:Sealand Quality Foods
Ingredients
-
3 Sealand Halibut fillets, defrosted
- 1/4 teaspoon each salt and pepper (or to taste)
- 1/4 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon ginger
- 1/4 teaspoon turmeric
- 1 Tablespoon olive oil
- 1 onion, minced
- 1 bell pepper, any colour, minced
- 2 cloves garlic, minced
- 1 cup tricoloured carrots, cut into sticks
- 1/2 a lemon, sliced
- 1/4 cup dried figs or prunes, sliced
- 1/4 cup parsley and cilantro, minced
- 1/4 teaspoon each salt and pepper, or to taste
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon chilli flakes, optional
- 1 1/2 cup cherry tomatoes, fresh or canned
- 1 1/2 cups water or stock
- 1 bay leaf
- 1 can chickpeas, rinsed and drained
- Lemon slices and wedges
- Cilantro leaves
- Thick pocket Pita bread, or rice to serve
Fish
Stew
Garnish and Serve
Directions
- Remove the Sealand Halibut fillets from the packaging and defrost overnight in the fridge.
- Pat dry the halibut on both sides.
- Use a sharp knife to cut each fillet into two pieces.
- Mix the seasoning for the fish in a small bowl. Season the fish generously on both sides with the spice mixture. Set aside.
- To make the stew, use a deep skillet with lid.
- Start by cooking the onions and bell peppers in olive oil. Sauté for 4 minutes until soft and translucent.
- Add in the carrots, and sauté for 3 more minutes to soften them.
- Add the minced garlic, lemon slices and half of the herbs, and cook for 2 more minutes until fragrant.
- Season the stew with all the spices and cook for 1 minute to bring out the flavours.
- Add int he tomatoes and bay leaf.
- Cook until the tomatoes start to break down their juices. Add the water and chickpeas.
- Bring the stew to a boil, and bubble for 5 minutes to blend the flavours together.
- Add the seasoned halibut fish right over the stew and press down slightly so that half the fish is inserted into the stew.
- Cover the skillet and cook the stew for 30 minutes over medium low heat until the fish is cooked through.
- Uncover the skillet and check that the fish flakes easily using a fork.
- Garnish with fresh cilantro leaves, lemon slices and serve right away.
- The stew is best served with white rice or thick pita bread.
- Bon appetit
