Moroccan Fish Stew
Dive into the vibrant flavors of North Africa with this Moroccan Fish Stew, a hearty and aromatic dish that’s perfect for cozy dinners or special gatherings. This recipe combines tender chunks of white fish, such as cod or halibut, with a medley of colorful vegetables including carrots, red bell peppers, and potatoes, all simmered in a richly spiced tomato-based broth infused with warming cumin, coriander, paprika, and turmeric. Fresh ginger and garlic add a fragrant depth, while a hint of cayenne delivers gentle heat. Finished with a sprinkle of fresh cilantro and served with bright lemon wedges, this easy-to-make, one-pot dish bursts with authentic Moroccan flavors and is both healthy and comforting. Ready in under an hour, it pairs beautifully with crusty bread or fluffy couscous to soak up the savory broth. Perfect for seafood lovers seeking a bold, globally-inspired meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 14 ounces, canned crushed tomatoes
- 2 cups chicken or fish stock
- 1 large, peeled and sliced carrot
- 1 large, diced red bell pepper
- 2 medium, peeled and diced potatoes
- 1.5 pounds, cut into chunks white fish fillets (e.g., cod, halibut)
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lemon
Instructions
Heat the olive oil in a large, deep pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, paprika, turmeric, and cayenne pepper. Stir the spices into the onion mixture and sauté for 1 minute to toast them lightly.
Pour in the crushed tomatoes and chicken or fish stock. Stir to combine.
Add the sliced carrot, diced red bell pepper, and diced potatoes to the pot. Stir well, bring the mixture to a simmer, and cover with a lid.
Cook the vegetables over medium-low heat for 20 minutes, or until the potatoes and carrots are tender.
Carefully nestle the chunks of fish fillet into the stew, making sure they are covered in the liquid. Season with salt and black pepper.
Cover the pot again and cook for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste and adjust seasoning as necessary.
Sprinkle the stew with freshly chopped cilantro before serving.
Serve hot with lemon wedges on the side for squeezing over the stew.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.8 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
