This Moroccan Fish Stew is loaded with O-Live & Co. olive oil, 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!
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.