Spiced Lentil Stew with Mackerel — Dutch Mackerel in Moroccan Spiced Lentil Stew — Harira Mackerel Stew
Dutch mackerel poached into a Moroccan harira of brown lentils, chickpeas, tomato, ginger, turmeric, and cinnamon, finished with cilantro, parsley, and a squeeze of fresh lemon over the top.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse the lentils. Dice onions, celery, and tomato. Mince garlic and ginger. Pat the mackerel fillets dry and season them generously with salt.
Sweat
Heat olive oil in a large pot over medium heat. Soften the onion and celery 5–6 minutes until softened, translucent, and lightly golden.
Bloom
Stir in the garlic, ginger, turmeric, cinnamon, and paprika over medium heat 1–2 minutes until the spices smell deeply toasted.
Simmer
Add the tomato, lentils, chickpeas, and vegetable stock, then simmer over low heat 25–30 minutes until the lentils turn soft and tender.
Poach
Nestle the mackerel fillets into the stew over low heat 6–8 minutes until the fish flakes apart and turns opaque.
Plate
Ladle the spiced harira into deep bowls, scatter fresh cilantro and parsley over the top, and squeeze a lemon wedge over each serving.
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