Cod and Mussel Stew With Harissa

By David Tanis

Published Dec. 2, 2020

Cod and Mussel Stew With Harissa
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(308)
Comments
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Uncomplicated, easy main courses are sometimes the most satisfying, and this fish and shellfish stew definitely qualifies. A simple marinade with cilantro, cumin and lemon juice infuses the fish with flavor and a dab of spicy harissa makes the broth sing. Take the time to toast and grind whole cumin, coriander and caraway seeds for deeper flavor.

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Ingredients

Yield:4 to 6 servings

    For the Harissa

    • 1roasted red bell pepper (fresh or jarred)
    • 2small garlic cloves, minced
    • 2teaspoon sweet paprika
    • ½teaspoon ground cumin
    • ½teaspoon ground caraway
    • ¼teaspoon ground cayenne, or to taste
    • Kosher salt
    • ½cup extra-virgin olive oil

    For the Stew

    • 2pounds cod, haddock or hake, cut into 12 (3-inch) chunks
    • Kosher salt and black pepper
    • 3garlic cloves, thinly sliced
    • 2large shallots, finely diced
    • ½teaspoon ground cumin
    • ½teaspoon ground coriander
    • 2tablespoons lemon juice (from 1 large lemon)
    • 1cup chopped cilantro leaves and tender stems, plus more sprigs, for garnish
    • Pinch of red-pepper flakes
    • 2tablespoons extra-virgin olive oil
    • 2bay leaves
    • 1cup canned crushed tomato
    • 2pounds small mussels, scrubbed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

502 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 47 grams protein; 970 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the harissa: In a blender or small food processor, place roasted pepper, garlic, paprika, cumin, caraway, cayenne and salt. Add ½ cup oil and pulse briefly to a smooth purée, making sure not to overprocess. Transfer to a bowl. (Alternatively, finely chop the roasted pepper by hand, and mix all the ingredients together in a bowl.) Set aside.

  2. Step 2

    Season fish chunks on both sides with 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.

  3. Step 3

    Set a Dutch oven or wide heavy pot 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. Add bay leaves and tomato (and any remaining marinade) plus 1 cup water, and bring to a brisk simmer. Set mussels on top of fish chunks and cover pot. Cook 5 to 7 minutes, until mussels have opened. Turn off heat and leave covered for 5 minutes before serving.

  4. Step 4

    Divide seafood among deep plates or low soup bowls. Ladle juices from pot over each serving. Dollop each serving with about 2 tablespoons harissa. Garnish with cilantro sprigs. Pass more harissa at the table.

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Ratings

4 out of 5
308 user ratings
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Comments

DickF

Delicious and quite easy. I would take the cod out after browning it and add it back in on top of the mussels, as they may take longer than it says. My cod ended up a little over cooked. I’ll make it again

Laura

It's delicious, simple, and good looking. Some French bread and a salad and you're done.

AnneL

This was terrific. I used halibut, subbed some white wine for the water and served with romesco sauce (I had some leftovers from a previous dish). Served with roasted fingerling potatoes and french bread. I'd add a salad but it didn't need it.

Denise

I waited to try this until I was sure to find good fresh cod and mussels at the market. It's a keeper! Ahead: slice garlic, chop shallot and grind coriander. Clean and sort mussels. (Purchased harissa.) The cooking takes almost no time. Added mussels soon after the cod. Cooked just until the mussels opened, then let sit a few minutes as advised. All were cooked perfectly, but much of the credit goes to the quality of the cod and mussels, and that's just luck. Served with farro and a salad.

Catherine

I found the harissa to be very bitter. I added a touch of honey to make it more palatable.

robin

Picked up a few mussels (from the mudflats nearby!) and steamed them open using a steamer on top of the cod— there were barnacles on a couple and didn’t want those mixing in! Used jarred red curry paste and canned whole tomatoes but I made do and it was quite good. Cod a bit overcooked but everyone knows that by now! And it was really okay!

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