Loading recipe…

Loading recipes…

Slow Cooker Moroccan-Style Cod with Apricots and Chickpeas | DadTheFoodie

Slow Cooker Moroccan-Style Cod with Apricots and Chickpeas recipe photograph

Instructions

Heat the oil in a frying pan over a medium heat. Add the onion and peppers and cook for 6–8 minutes until beginning to soften. Stir in the garlic, cumin, ground coriander, smoked paprika and cinnamon for 30 seconds.
Tip the softened vegetables into a 3.5-litre slow cooker. Add the passata, hot stock, chickpeas, apricots, lemon zest, salt and black pepper, then stir well.
Cover and cook on low for 4 hours 40 minutes. The sauce should be hot and the peppers tender before the fish is added.
Season the cod chunks lightly. Nestle them into the sauce, cover again and cook on low for 20 minutes, or until the fish is opaque and flakes easily when tested with a fork. Avoid stirring vigorously so the cod stays in pieces.
Stir in the lemon juice and most of the coriander. Taste and adjust the seasoning, then scatter over the remaining coriander and serve with couscous, rice or warm flatbreads.
The stated cooking time is 5 hours on the low setting; check the cod at 15 minutes as slow cookers vary.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Ladle

Swaps and substitutions

Cod fillets → Skinless haddock fillets
Use the same weight and add them at the same stage; check they are opaque and flake easily.
Fresh coriander → Fresh flat-leaf parsley
The flavour will be less traditional but still works well.
Dried apricots → Pitted dried dates, chopped
Use the same weight for a deeper sweetness.

Storage and leftovers

Freezer friendly: Not suitable for freezing
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 2 days. Do not leave the fish or sauce cooling in the slow cooker overnight.
Reheating: Reheat only the portion needed in a saucepan over a medium-low heat or in the microwave until piping hot throughout. Stir gently and add a splash of water if the sauce has thickened. Do not reheat more than once.
Leftover ideas: Flake the cod and stir the leftovers through freshly cooked couscous, or serve a small portion over a baked potato with a spoonful of natural yoghurt.

Allergen information

Fish is an allergen. Check stock, passata and flatbread labels for any additional allergens. Couscous contains wheat and gluten; serve with rice for a gluten-free option, using suitable certified ingredients.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

Cook & print

Start Cook Mode

Recipe info

Prep time: 20 min
Cook time: 300 min
Servings: 4

Rate this recipe

Made this recipe?

Collections

Add to meal plan

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

2 tablespoons rapeseed oil
1 large brown onion, finely chopped
2 red peppers, deseeded and sliced
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
¼ teaspoon ground cinnamon
500 ml passata
250 ml hot vegetable or fish stock
2 x 400 g tins chickpeas, drained and rinsed
100 g ready-to-eat dried apricots, quartered
1 lemon, finely grated zest and 1 tablespoon juice
600 g skinless, boneless cod fillets, cut into large chunks
½ teaspoon fine salt, plus extra for seasoning
¼ teaspoon black pepper
15 g fresh coriander, roughly chopped
To serve couscous, rice or warm flatbreads

Find recipes using similar ingredients

DadTheFoodiewww.dadthefoodie.com

Fish

Tags: Slow cooker, Fish, Cod, Moroccan-style, Family meals, One-pot, Chickpeas

Slow Cooker Moroccan-Style Cod with Apricots and Chickpeas

Name: Slow Cooker Moroccan-Style Cod with Apricots and Chickpeas
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 2 tablespoons rapeseed oil; 1 large brown onion, finely chopped; 2 red peppers, deseeded and sliced; 3 cloves garlic, finely chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet smoked paprika; ¼ teaspoon ground cinnamon; 500 ml passata; 250 ml hot vegetable or fish stock; 2 x 400 g tins chickpeas, drained and rinsed; 100 g ready-to-eat dried apricots, quartered; 1 lemon, finely grated zest and 1 tablespoon juice; 600 g skinless, boneless cod fillets, cut into large chunks; ½ teaspoon fine salt, plus extra for seasoning; ¼ teaspoon black pepper; 15 g fresh coriander, roughly chopped; To serve couscous, rice or warm flatbreads

Tender cod is gently cooked in a tomato and chickpea sauce with sweet dried apricots, mild spices and a small pinch of cinnamon. It is a lighter family supper served with couscous, rice or warm flatbreads.

Prep: 20 min
Cook: 5 hrs
Total: 5 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Ladle

Ingredients

2 tablespoons rapeseed oil
1 large brown onion, finely chopped
2 red peppers, deseeded and sliced
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
¼ teaspoon ground cinnamon
500 ml passata
250 ml hot vegetable or fish stock
2 x 400 g tins chickpeas, drained and rinsed
100 g ready-to-eat dried apricots, quartered
1 lemon, finely grated zest and 1 tablespoon juice
600 g skinless, boneless cod fillets, cut into large chunks
½ teaspoon fine salt, plus extra for seasoning
¼ teaspoon black pepper
15 g fresh coriander, roughly chopped
To serve couscous, rice or warm flatbreads

Substitutions

Cod fillets → Skinless haddock fillets (Use the same weight and add them at the same stage; check they are opaque and flake easily.)
Fresh coriander → Fresh flat-leaf parsley (The flavour will be less traditional but still works well.)
Dried apricots → Pitted dried dates, chopped (Use the same weight for a deeper sweetness.)

Instructions

Heat the oil in a frying pan over a medium heat. Add the onion and peppers and cook for 6–8 minutes until beginning to soften. Stir in the garlic, cumin, ground coriander, smoked paprika and cinnamon for 30 seconds.
Tip the softened vegetables into a 3.5-litre slow cooker. Add the passata, hot stock, chickpeas, apricots, lemon zest, salt and black pepper, then stir well.
Cover and cook on low for 4 hours 40 minutes. The sauce should be hot and the peppers tender before the fish is added.
Season the cod chunks lightly. Nestle them into the sauce, cover again and cook on low for 20 minutes, or until the fish is opaque and flakes easily when tested with a fork. Avoid stirring vigorously so the cod stays in pieces.
Stir in the lemon juice and most of the coriander. Taste and adjust the seasoning, then scatter over the remaining coriander and serve with couscous, rice or warm flatbreads.
The stated cooking time is 5 hours on the low setting; check the cod at 15 minutes as slow cookers vary.

Storage and leftovers

Freezer friendly: Not suitable for freezing

Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 2 days. Do not leave the fish or sauce cooling in the slow cooker overnight.

Reheat only the portion needed in a saucepan over a medium-low heat or in the microwave until piping hot throughout. Stir gently and add a splash of water if the sauce has thickened. Do not reheat more than once.

Flake the cod and stir the leftovers through freshly cooked couscous, or serve a small portion over a baked potato with a spoonful of natural yoghurt.

Allergen information

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Moroccan-Style Cod with Apricots and Chickpeas

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Moroccan-Style Cod with Apricots and Chickpeas

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

Share how your recipe turned out