The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Middle Eastern Cod & Apricot Stew
Smoky, sweet, earthy: baharat is a flavour sensation. You'll love it in this stew – starring sustainably-sourced cod, vitamin-rich spinach and sweet apricots. Serve with steamed rice, toasted almonds and a dollop of coconut yoghurt.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 160g baby spinach
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 2 garlic clove
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tomato purée
- 200g baby tomatoes
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 2 onion
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 560g diced cod fillets (Fish)
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 524
Protein: 43g
Carbs: 46g
Fat: 18g
Speedy Middle Eastern Cod & Apricot Stew
Smoky, sweet, earthy: baharat is a flavour sensation. You'll love it in this stew – starring sustainably-sourced cod, vitamin-rich spinach and sweet apricots. Serve with steamed rice, toasted almonds and a dollop of coconut yoghurt.
Cook time:
20 mins
Cuisine:
Middle Eastern
Food group:
Fish
Allergens: Celery, Sulphites, Fish, Nuts
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Cooking Instructions
- Dissolve the stock cube in a jug with 400ml hot water. Finely dice the onions. Halve the tomatoes. Finely chop or crush the garlic. Heat a large lidded frying pan with 2 tbsp oil on medium heat. Add the onion, garlic, apricots and tomatoes. Cook for 4-5 mins, until softening. Season to taste with sea salt and black pepper.
- Add the tomato puree and baharat spice to the pan. Stir and cook for 2 mins, then add the stock. Simmer for 5 mins. Rinse the spinach, then stir into the sauce until wilted.
- Gently toss the diced cod into the sauce. Season lightly with sea salt and black pepper. Cover with a lid and simmer for 6-8 mins, until the fish is cooked through.
- Meanwhile, heat a large frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add 100ml water and a pinch of sea salt and cook for 2-3 mins, until piping hot.
- Serve the rice in bowls. Top with the cod and ladle over the sauce. Garnish with the yoghurt and flaked almonds.
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