Moroccan · Side

Steamed Cod Pilaf

A slow-cooked take on Cod Pilaf, built on preserved lemon and olive and finished the way we like it. Ready in about 45 min and easily enough for 2 people.

5.0 from 852 cooks

Prep25 min

Cook20 min

Serves2

LevelMedium

Members' recipe

Ingredients

4 filletscod fillets
1 large, choppedonion
to tasteblack pepper
2 tbspolive oil
2 tbspharissa

Method

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Squash Broth in preserved lemon and olive

Moroccan Members

Moroccan

Squash Broth in preserved lemon and olive

This Moroccan Broth leans on preserved lemon and olive to do the heavy lifting. We braise the...

1 hr 5 min · Medium

Moroccan

Stir-Fried Tofu Soup

This Moroccan Soup leans on ras el hanout to do the heavy lifting. We stir-fry the Tofu for...

45 min · Medium

Moroccan Members

Moroccan

Moroccan Chickpea Cake

The kind of Moroccan plate you make on repeat. honey and apricot, a proper braise, and a finish...

1 hr 15 min · Medium

Moroccan

Pan-Seared Cod with harissa

A slow-cooked take on Cod Traybake, built on harissa and finished the way we like it. Ready in...

45 min · Medium