Dinner
Dutch Mackerel in Moroccan Spiced Lentil Stew
Harira Mackerel Stew
Skin-on mackerel fillet poached in a Moroccan-spiced harira of brown lentils, chickpeas, canned tomato, onion, celery, ginger, turmeric, and cinnamon, finished with fresh cilantro, parsley, and a squeeze of lemon.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
542Calories
45.8gProtein
24.7gFat
38.2gCarbs
7.1gSugar
10.2gFiber
1142mgSodium
73mgChol
4.6gSat Fat
892mgPotassium
118mgCalcium
5.2mgIron
2.4mcgVitamin B12
18.5mgVitamin C
egg-free
gluten-free
protein-rich
low-cholesterol
high-fiber
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Rinse brown lentils. Dice onion, celery, and tomato. Mince garlic and ginger. Pat mackerel fillet dry and season generously with salt.
2
Sweat
Heat olive oil over medium heat. Add onion and celery, cook 4 minutes, stirring occasionally, until translucent and lightly golden.
3
Bloom
Stir in garlic, ginger, turmeric, cinnamon, and paprika. Cook over medium heat 1 minute, stirring constantly, until fragrant and deeply toasted.
4
Simmer
Add tomato, brown lentils, chickpeas, and vegetable stock. Simmer over low heat 25 minutes, stirring occasionally, until lentils are tender and broth thickens.
5
Poach
Nestle mackerel fillet into stew, skin-side up. Poach over low heat 6 minutes until fish flakes easily and flesh turns opaque throughout.
6
Plate
Ladle harira into a deep bowl. Scatter cilantro and parsley over top, squeeze fresh lemon juice over the whole dish, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g12 oz mackerel fillet, skin-on
- 4 tbsp4 tbsp olive oil
- 140g5 oz onion
- 22 celery stick
- 88 garlic cloves
- 30g30g ginger
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground cinnamon
- 2 tsp2 tsp sweet paprika
- 200g7 oz brown lentils
- 300g10 oz canned chickpeas
- 400g14 oz canned tomato
- 600ml2 1/2 cup vegetable stock
- 3 tsp3 tsp kosher salt
- 22 fresh lemon
- 20g20g cilantro
- 16g16g parsley
