Moroccan Fish Stew Recipe

click to rate
5 votes | 1737 views

We often serve a hearty fish soup or stew on Christmas Eve, prior to our traditional roast for Christmas Dinner. Normally, it's Cioppino or Clam Chowder, but this year I decided to try something different. This stew had big time flavor, and was roundly regarded as being as good as or better than our Cioppino. If you've never had a North African Fish Stew or this Moroccan version, you're in for a real treat. I made two pots of this, one with the jalapenos and one without for the kids. If you can tolerate the heat of the jalapenos, I would highly recommend adding them.

Prep time:
Cook time:
Servings: 6-8
Tags:

Ingredients

Cost per serving $6.04 view details

Directions

  1. In a large bowl, combine 4 teaspoons of the cumin with the coriander, caraway, paprika, pepper, lemon juice, zest and half the olive oil. Cut the fish into 1 to 2-inch pieces and toss it with the marinade. Refrigerate for up to 1 hour if you have time.
  2. Meanwhile, in a saucepan, bring 4 cups of water to a boil. Put the couscous in a large heatproof bowl. When the water boils, pour it over the couscous and cover the bowl tightly with plastic wrap. Let the couscous sit at least 10 minutes.
  3. Chop the bell pepper, onion, carrot and jalapeno. Heat the remaining 1 1/2 tablespoons of olive oil in a large pot over medium heat. When it's hot and shimmering, stir in all of the vegetables, the remaining 4 teaspoons of cumin and a sprinkling of salt and pepper. Cook, stirring often, until the vegetables are soft, 5-7 minutes.
  4. Add the stock, wine, tomato purée and chickpeas, and season with another sprinkling of salt and pepper. Bring the stew to a boil, then reduce the heat and simmer gently for 15 minutes.
  5. Add the fish and simmer the stew unti the fish is just cooked through, another 10-15 minutes. Stir in the cilantro and season to taste with salt and pepper. Fluff the couscous with a fork. To serve, add some couscous to each bowl and top with the stew.

Toolbox

Add the recipe to which day?
« Today - Oct 06 »
Today - Oct 06
October 7 - 13
October 14 - 20
October 21 - 27
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 994g
Recipe makes 6 servings
Calories 825  
Calories from Fat 211 26%
Total Fat 23.75g 30%
Saturated Fat 4.94g 20%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 1614mg 67%
Potassium 1465mg 42%
Total Carbs 90.99g 24%
Dietary Fiber 12.5g 42%
Sugars 4.46g 3%
Protein 54.11g 87%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • Nancy Miyasaki
    This was a great alternative to our traditional Cioppino. If you like fish stews like Cioppino, you should really give this a try. It bursts with flavor and was just as delicious the next day.
    I've cooked/tasted this recipe!

    Comments

    • pam kneebone
      January 2, 2013
      I am sure it was very hearty and tasty.Sounds interesting but don't it's for me-well I'd try it if you made it but would not do this myself.
      pam
      • Mara Beckerman
        January 1, 2013
        Question: Could this dish actually be frozen and saved in the freezer for another time?

        Leave a review or comment