Description
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!
Ingredients
Scale
- 1 large yellow onion
- 1 tbsp O-Live & Co. Organic Olive Oil
- 1 potato
- 2 inch piece of fresh ginger
- 4 cloves garlic
- 2 tbsp flour
- ½ 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
- ½ lb shrimp
- ½ lb cod
- ½ lb clams or mussels
- ½ 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.
