Moroccan Fish Stew
This Moroccan Fish Stew is loaded with a blend of fresh seafood and lots of Moroccan herbs and spices. Served with toasted bread it makes the most delicious and hearty dinner ever!
This recipe was inspired by my dad. He used to make this soup for me every Winter with a crusty, toasted piece of bread, rubbed with fresh garlic.
If you’re a fan of Moroccan flavors paired with fish, be sure to try this oven-baked stuffed whole trout with chermoula rice.
Ingredients
Instructions
Hint: you will know the seafood is cooked fully when the clam or mussel shells open completely. Toss any shells that don’t open up.
Substitutions
As mentioned above, there are a few special ingredients called for in this recipe. That said, you can still make this Moroccan Fish Stew successfully with a few simple substitutions. Read on for notes on that…
- Harissa – this delicious Moroccan chili paste adds a great deal of flavor but can be left out completely if you can’t find it
- Preserved lemon – swap the juice of 1 fresh lemon for ½ a preserved lemon if you can’t find them
- Fresh seafood – sometimes finding fresh and quality seafood isn’t the easiest task. Use what you can find/what you like and don’t stress if you can’t find all 4 of the types I used in this recipe
Since my dad shared this recipe with me years ago, I’ve made many different variations, all equally delicious. Don’t be afraid to adapt the recipe and ingredients based on what is accessible to you!
Top tip
Pay attention to your seafood once you add it to the pot to make sure it doesn’t overcook. Covering and turning off the heat allows the residual heat to cook everything through perfectly. The clams or mussels should open up and the shrimp should be pink.
Bismillah,
Moroccan Fish Stew
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Dish, Lunch
- Method: Stovetop
- Cuisine: Moroccan, Mediterranean
- Diet: Low Calorie
Description
This Moroccan Fish Stew is loaded with a blend of fresh seafood and lots of Moroccan herbs and spices. Served with toasted bread it makes the most delicious and hearty dinner ever!
Ingredients
- 1 large yellow onion
- 1 tbsp olive oil
- 1 potato
- 2 inch piece of fresh ginger
- 4 cloves garlic
- 2 tbsp flour
- 1/2 of a preserved lemon, minced with seeds removed
- 1 tsp harissa
- 1 zucchini
- 1 yellow squash
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 3 bay leaves
- 1–16oz can tomato puree
- 4 cups vegetable stock
- 2 tbsp cilantro, minced
- 2 tbsp parsley, minced
- 1/2 lb shrimp
- 1/2 lb cod
- 1/2 lb clams or mussels
- 1/2 lb scallops
- (optional) baguette to serve with
Instructions
- Chop onion finely and add to a large soup pot with olive oil over medium heat. While onions are sweating, chop squash, zucchini and potato into bite sized pieces.
- Peel and mince the garlic and fresh ginger. Once onions become translucent, add potatoes and saute for 2-3 minutes. Sprinkle flour over the potatoes and onions and continue to mix until they are evenly coated with flour.
- To the pot, add minced preserved lemon, harissa, squash, zucchini, salt, pepper, paprika, garlic, ginger and bay leaves. Saute for another 2-3 minutes before adding the tomato puree, stock and minced herbs and bringing to a boil over medium high heat then covering.
- Cook for 5-10 minutes or until the vegetables are fully cooked through (you should be able to smoothly poke through the potatoes with a fork). At this point, add the scallops, fish, mussels or clams and shrimp.
- Turn off the heat, cover and let the heat cook the seafood through for 10 minutes. Serve with a slice of toasted baguette and a drizzle of olive oil.
YES that is exactly what it reminds me of! Thank you Steve.
Delicious. Had an old recipe for Moroccan Fish Stew that I couldn’t find, so tried this one. Was very good, and I will be checking out more recipes @salimaskitchen for sure!
I’m so glad you liked it!
This soup is absolutely delicious! So flavorful and makes much more than the four servings, so you have plenty of leftover soup. We loved it so much that we had it two nights in a row and for lunch the next day. I put in 3 1/2 cups of broth rather than the four called for, because I wanted it to be a little thicker. Next time I make it, I would also add more cod in addition to the shrimp I put in. My husband made this soup first and then I made it for my daughter in law, who also loved it. When I made it the second time I didn’t have a zucchini so I added a carrot instead, which was a yummy addition. This soup is a new favorite and will be enjoyed many times this winter, I’m sure.
Thank you for your comment Robin! I’m so glad to hear this soup has become a favorite for your family.