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One-Pan Harissa Cod Stew

Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Servings: 4
Ingredients

The Fish

  • 1.5 lbs (24 oz) cod fillets, cut into 4 portions
  • 1.5 tbsp harissa paste
  • 1 tsp honey
  • 1/2 Juice lemon
  • Pinch of salt

Veggie & Bean Stew

  • 2 large leeks, white and light green parts, washed and sliced
  • 4 cloves garlic, minced
  • 1 medium zucchini diced
  • 3 cups fresh baby spinach
  • 1 can (15 oz) cannellini / white kidney beans , rinsed and drained
  • 1-2 tbsp tbsp Calabrian chilies in oil finely chopped, to taste
  • 1 cup low-sodium vegetable broth
  • 1 vegetable or chicken bouillon cube
  • 1 Juice lemon

Yogurt Sauce

  • 3/4 cup fat-free Greek yogurt
  • 2 tbsp 2 tbsp pickled jalapeños finely chopped
  • 1 tsp jalapeño brine
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh cilantro chopped
  • 1 Juice lemon
  • Salt to taste
Instructions
  • Marinate: Toss cod with harissa, honey, 1/2 lemon juice, and a pinch of salt. Set aside.
  • Sauté & simmer: Heat an oven-safe skillet over medium heat. Sauté leeks and garlic for 3-4 minutes until soft. Add zucchini, spinach, Calabrian chilies, vegetable broth, bouillon cube, and 1 lemon's juice. Let it reduce and simmer for 5 minutes.
  • Add beans: Stir in the cannellini beans and simmer together for another 2-3 minutes.
  • Broil: Nestle the marinated cod on top of the stew. Transfer the pan under the oven broiler on high for 6-8 minutes, until the fish is opaque, flaky, and lightly caramelized.
  • Serve: Whisk together the yogurt, chopped jalapeños, brine, dill, cilantro, lemon juice, and salt. Drizzle generously over the top before serving.