Fish Chermoula

Fish Stew



Prep time

30 minutes

Cook time

1hr 20 minutes

With ingredients such as olives, lemon and coriander this fish dish is both distinctive and delicious.


For Marinade:
2 lemons, juice only
3 tsps ground cumin
4 tsps paprika
3 tsps ground coriander
6 tbsps olive oil
5 garlic cloves, crushed
45g fresh coriander, finely chopped

For the chermoula:
600g white fish, bones and skin removed, cut into chunks
600g potatoes, chopped
200g plum tomatoes, chopped
2 brown onions, sliced
2 garlic cloves, crushed
10 olives
1 lemon, halved
500ml vegetable stock
2 tbsps tomato puree
1 tbsp olive oil
pinch chilli flakes (optional)
salt and pepper, to taste


1. Place the potatoes in a large pan and cover with boiling water. Add a pinch of salt and cook for 10 minutes or until soft. Strain and place to one side once done.

2. While you wait for the potatoes to cook, add all the marinade ingredients to a blender and blitz. Leave half to one side and use the other half to coat the fish in a mixing bowl. Cover with cling film and place in the fridge to marinade for 45 minutes.

3. Add the olive oil to a large pan over a medium heat. Place the two halves of lemon flat side down in the pan then fry until blacked and caramelised. Add the onions and sauté for 5 minutes or until soft.

4. Add the garlic and cook for 2 minutes. Pour in the other half of the marinade and cook for a further 5 minutes.

5. Stir in the tomatoes, tomato purée, olives, vegetable stock and the pinch of chilli flakes if using them. Mix together and simmer for 10 minutes, stirring occasionally.

6. Add the potatoes. Once hot, add the fish and cook for 5 minutes with the lid on or until the fish is cooked through.

Chef’s tips

Traditionally a preserved lemon is used but we have substituted for a normal one as they are easier to find. Harissa makes a welcome additional garnish. Serve with couscous.


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