I’ve simplified a recipe from the New York times Food section to make this a quick and easy weeknight meal.
North African Cod and Clams Stew
Serves 4 // 498 calories, 15g fat, 75g protein, 8g net carbs
2 pounds cod, cut into 12 (3-inch) chunks
Kosher salt and black pepper
3 garlic cloves, thinly sliced
2 large shallots, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons lemon juice (from 1 large lemon)
1 cup chopped cilantro leaves and tender stems, plus more sprigs, for garnish
2 tablespoons extra-virgin olive oil
2 bay leaves
1 cup canned crushed tomato
2 pounds small clams, scrubbed (alternative: mussels or prawns)
(alternative: 6 cans (6.5 oz. each) Bar Harbor chopped clams
4 teaspoons harrisa paste (available on Amazon)
Season fish chunks on both sides with generous salt and pepper, and place in a bowl. Add garlic, shallot, cumin, coriander, lemon juice, chopped cilantro and red-pepper flakes. Toss to coat evenly and leave to marinate for 10 to 15 minutes.
Set a Dutch oven over medium-high heat and add 2 tablespoons oil. When oil is wavy, add fish chunks in one layer and let sizzle for 1 minute. Remove the browned fish from the pot, then add bay leaves and tomato (and any remaining marinade) plus 1 cup water (alternative: white wine), and bring to a brisk simmer. Set fish chunks on top of mussels and cover pot. Cook 5 to 7 minutes, until mussels have opened. Turn off heat and leave covered for 5 minutes before serving.
Divide seafood among deep plates or low soup bowls. Ladle juices from pot over each serving. Dollop each serving with 1 teaspoon harissa. Garnish with cilantro sprigs. If you’d like more heat, pass harissa at the table.
Serve with a Moroccan Cucumber Salad.