Best Moroccan Seafood Stew Recipes

MOROCCAN SEAFOOD STEW WITH COUSCOUS

Moroccan Seafood Stew with Couscous image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup couscous
2 tablespoons extra-virgin olive oil
1 onion, halved and thinly sliced
1 tablespoon paprika
1 tablespoon ground cumin
Kosher salt and freshly ground pepper
1 26-ounce box chopped tomatoes (such as Pomi) or two 14 1/2-ounce cans diced tomatoes
8 ounces green beans, trimmed and cut into 1-inch pieces
1/2 cup pitted green olives, plus 1/4 cup brine
1/2 cup roughly chopped fresh cilantro, plus more for topping
2 pounds mussels, scrubbed and debearded
12 ounces medium shrimp, peeled and deveined

Steps:

Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.

Nutrition Facts : Calories 410, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 1564 milligrams, Carbohydrate 50 grams, Fiber 10 grams, Protein 24 grams, Sugar 9 grams

MOROCCAN FISH STEW

Moroccan Fish Stew image

A friend saw this being created on a TV cookery show and decided to do it for me, it is just so tasty I had to post it, please please try this dish if you don't you'll never know how good this really is!

Provided by Ozzy5223

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 cinnamon stick
1 pinch cayenne pepper
400 g chopped plum tomatoes
1 pinch salt
500 g cod or 500 g red snapper fillets
400 g chickpeas, rinsed and drained
2 teaspoons honey
salt & freshly ground black pepper
fresh coriander leaves
sliced almonds, lightly toasted

Steps:

Heat the olive oil in a large heavy-based pan over a medium heat.
Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.

Nutrition Facts : Calories 300.8, Fat 5.8, SaturatedFat 0.8, Cholesterol 53.8, Sodium 413.3, Carbohydrate 33.9, Fiber 6.5, Sugar 7.1, Protein 28.7

MOROCCAN SEAFOOD STEW RECIPE - (4.4/5)

Moroccan Seafood Stew Recipe - (4.4/5) image

Provided by cookism

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 large onion, thinly sliced
1 clove garlic, crushed
2 tsp grated ginger
1 tsp ground cumin
1 tsp ground turmeric
1 cinnamon stick
Pinch cayenne pepper
Salt, to taste
Black pepper, to taste
1 tbsp honey
400g can tomatoes
300 g white snapper, skin removed and cut into bite-sized chunks
200 g tiger prawns, peeled and deveined
250g can chickpeas
Handful coriander, for garnishing

Steps:

1. Heat olive oil over medium heat and cook onion till soft and translucent. Stir in garlic, ginger, cumin, turmeric and cinnamon and cook for 2 minutes. 2. Add in tomatoes and 250ml of water. Season with a pinch of salt and cayenne pepper to taste. Stir well and cook for ten minutes, stirring frequently. Add the fish and prawns and simmer for a few minutes until seafood is cooked through. 3. Add chickpeas and honey, stir and cook for another 2-3 minutes. Season with salt and black pepper to taste. Garnish with coriander leaves and serve over rice or a hearty loaf of cornbread.