Moroccan Fish & Tomato Stew Over Rice
Servings Prep Time
3meals 5minutes
Cook Time
Servings Prep Time
3meals 5minutes
Cook Time
For the fish stew
  • 1TBSP olive oilsub oil of your choice
  • 1tsp cumin
  • 1TBSP paprika
  • 1/4tsp cayenneoptional, if you like heat
  • 1/2 onionchopped
  • 2clove garlicminced
  • 15oz can of diced tomatoessub 3 fresh tomatoes, chopped
  • 1/2cup water
  • salt and pepper to taste
  • 16oz tilapiasub cod
  • 1 red bell peppersliced
  • 1cup cilantrochopped
  • 1/2 lemonfor juices
For the rice
  • 1cup rice
  • 1tsp olive oil
  • 2cup water
  1. Add the oil to a dutch oven or big pot/skillet with high sides over medium heat. Let it warm up for 1-2 minutes, then add the cumin, paprika and cayenne. Reduce heat slightly and stir for about 2 minutes. (this is called blooming the spices!) Add the chopped onion, a sprinkle of salt and a splash of water. Cook over medium heat until the onions are fragrant, about 5 minutes.
  2. Add the garlic, tomatoes, water, salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer. Add the tilapia and bell peppers, cover and cook for 20-25 minutes.
  3. Meanwhile, cook the rice: Add the oil and rice to a pot over medium-low heat. Toast the rice for a few minutes, then add the water and bring the rice to a boil. Then, reduce to a simmer and cover. Let the rice cook for 10 minutes, then turn off the heat and let it steam for 10 minutes. Don’t open the pot!
  4. Uncover the stew and taste before you commit. Add more salt if needed. Add the cilantro and squeeze juice from 1/2 a lemon over the stew, then stir. If meal prepping, divide this into three containers with rice. Let it cool before sealing and storing in the fridge.