Moroccan Seafood Stew Recipe 445

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MOROCCAN SEAFOOD STEW WITH COUSCOUS



Moroccan Seafood Stew with Couscous image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup couscous
2 tablespoons extra-virgin olive oil
1 onion, halved and thinly sliced
1 tablespoon paprika
1 tablespoon ground cumin
Kosher salt and freshly ground pepper
1 26-ounce box chopped tomatoes (such as Pomi) or two 14 1/2-ounce cans diced tomatoes
8 ounces green beans, trimmed and cut into 1-inch pieces
1/2 cup pitted green olives, plus 1/4 cup brine
1/2 cup roughly chopped fresh cilantro, plus more for topping
2 pounds mussels, scrubbed and debearded
12 ounces medium shrimp, peeled and deveined

Steps:

  • Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
  • Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.

Nutrition Facts : Calories 410, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 1564 milligrams, Carbohydrate 50 grams, Fiber 10 grams, Protein 24 grams, Sugar 9 grams

MOROCCAN SEAFOOD STEW RECIPE - (4.4/5)



Moroccan Seafood Stew Recipe - (4.4/5) image

Provided by cookism

Number Of Ingredients 16

1 tbsp olive oil
1 large onion, thinly sliced
1 clove garlic, crushed
2 tsp grated ginger
1 tsp ground cumin
1 tsp ground turmeric
1 cinnamon stick
Pinch cayenne pepper
Salt, to taste
Black pepper, to taste
1 tbsp honey
400g can tomatoes
300 g white snapper, skin removed and cut into bite-sized chunks
200 g tiger prawns, peeled and deveined
250g can chickpeas
Handful coriander, for garnishing

Steps:

  • 1. Heat olive oil over medium heat and cook onion till soft and translucent. Stir in garlic, ginger, cumin, turmeric and cinnamon and cook for 2 minutes. 2. Add in tomatoes and 250ml of water. Season with a pinch of salt and cayenne pepper to taste. Stir well and cook for ten minutes, stirring frequently. Add the fish and prawns and simmer for a few minutes until seafood is cooked through. 3. Add chickpeas and honey, stir and cook for another 2-3 minutes. Season with salt and black pepper to taste. Garnish with coriander leaves and serve over rice or a hearty loaf of cornbread.

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