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!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large, deep pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

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.

Step 5

Pour in the crushed tomatoes and chicken or fish stock. Stir to combine.

Step 6

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.

Step 7

Cook the vegetables over medium-low heat for 20 minutes, or until the potatoes and carrots are tender.

Step 8

Carefully nestle the chunks of fish fillet into the stew, making sure they are covered in the liquid. Season with salt and black pepper.

Step 9

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.

Step 10

Taste and adjust seasoning as necessary.

Step 11

Sprinkle the stew with freshly chopped cilantro before serving.

Step 12

Serve hot with lemon wedges on the side for squeezing over the stew.

Nutrition Facts

Serving size	2447.1 grams (2447.1g)

Amount per serving	% Daily Value*
Calories	1560

Total Fat 39.60g	51%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 2.70g
Cholesterol 340mg	113%
Sodium 4626mg	201%
Total Carbohydrate 150.20g	55%
Dietary Fiber 25.20g	90%
Total Sugars 35.20g
Protein 159.50g	319%

Vitamin D 1361IU	6804%
Calcium 426mg	33%
Iron 15mg	81%
Potassium 6168mg	131%

*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.

Source of Calories

Fat: 22.3%

Protein: 40.0%

Carbs: 37.7%