One Pot Moroccan-Spiced Fish Stew

November 17, 2020

As we approach the darkest time of the year, who wants to waste precious daylight washing dishes? One-pot dinners are the perfect solution, and beautiful Local Roots kale cooks up amazingly in a stew. I used striped bass fillets strips rolled up, but if you’ve got a thicker fish like halibut, just cut it into big chunks!


1 ea yellow onion

3 ea garlic cloves

2 Tbsp extra virgin olive oil

1½ Tbs ras el hanout

½ tsp turmeric

1 Tbsp tomato paste

¼ cup lemon juice

1 28-oz can diced tomatoes

2 tsp kosher salt

1 small pinch saffron

1 15-oz can chickpeas, strained and washed

1 bu kale, stalks removed and finely chopped

¼ cup cilantro leaves, plus more for serving

12 oz firm white fish



  1. Thinly slice the onion and finely chop the onion. In a large saute pan or pot, heat the olive oil over medium low heat. Add the onion and saute until translucent, about 5 minutes, then add the garlic. Saute a couple more minutes, without browning the garlic or onions, lowering the temperature slightly if necessary. 
  2. Stir in the ras el hanout and turmeric, and let cook for a minute or so until fragrant, then add in the tomato paste to cook out. When the tomato paste has turned brick red, pour in the lemon juice, canned tomatoes and salt. Mix everything together well, then stir in the saffron, chickpea, kale and cilantro and bring to a simmer. 
  3. Cover and allow stew to simmer for about 15-20 minutes, to give the flavors a chance to meld. 
  4. While the stew simmers, prep the fish. If the fish is thick, cut into large chunks, about 2 inches in size. If you have thinner fillets, cut into long strips. Season the fish with a little salt on all sides, and if working with fillets, roll the strips up.
  5. Nestle the fish into the stew, spooning some of the sauce over the fish, then cover again and cook another 10 minutes until fish is cooked through.

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