Moroccan spiced poached cod with roast broccoli

moroccan cod

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5 from 1 review

The combination of Ras el Hanout seasoning and coconut milk makes this Moroccan Cod both spicy and creamy, not to mention another easy weeknight meal.


  • 1 lb cod or other white fish / seafood
  • 8 oz coconut milk
  • 1/4 cup chicken stock (watch sodium if packaged; read your labels!)
  • 1/2 onion, sliced thinly
  • fresh cilantro to taste, chopped
  • 1 lb broccoli florets, chopped
  • 13 tbl ras el hanout, to taste


  1. Preheat oven to 425F.
  2. Toss broccoli florets in olive oil with preferred seasonings, lay out on a baking tray in a single layer.
  3. Toss the onion slices in a little olive oil and place in a separate baking tray / dish.
  4. Put both broccoli and onions into the oven on the middle shelf.
  5. Chop your cod in three evenly sized pieces and season on both sides with Moroccan spices; add salt if you wish. Set aside while you prep the poaching liquid.
  6. To a large saute pan, add your coconut milk, chicken stock, chopped cilantro, ras el hanout and bring to a simmer. Once the onions have been in the oven for 10 minutes, remove them and add these to the poaching liquid also.
  7. Once the broccoli has been in the oven for 15 minutes, make sure the poaching liquid is at almost a boil before adding the cod. Ladle some poaching liquid over the fish and top with some of the onions. Partially cover it with a lid, leaving a little room for steam to escape, and let it simmer (turn down if you need to) for 10 minutes.
  8. Check the broccoli: if it’s done, turn off the oven, and if not, feel free to turn oven up to 450F to finish crisping the edges. Test cod for doneness (see note above) and if it needs a little more time, flip the fish so that both sides have been finished in the liquid.
  9. Plate the cod on top of the roasted broccoli and serve.