• Moroccan Fish Stew Recipe

    5 votes
    Moroccan Fish Stew Recipe
    Prep: 15 min Cook: 50 min Servings: 6
    by John Spottiswood
    300 recipes
    We often serve a hearty fish soup or stew on Christmas Eve, prior to our traditional roast for Christmas Dinner. Normally, it's Cioppino or Clam Chowder, but this year I decided to try something different. This stew had big time flavor, and was roundly regarded as being as good as or better than our Cioppino. If you've never had a North African Fish Stew or this Moroccan version, you're in for a real treat. I made two pots of this, one with the jalapenos and one without for the kids. If you can tolerate the heat of the jalapenos, I would highly recommend adding them.


    • 8 teaspoons ground cumin
    • 2 teaspoon ground coriander
    • 2 teaspoon ground caraway seed (optional)
    • 2 teaspoon paprika
    • 1 teaspoon ground white pepper
    • 2 lemon, juiced and zested
    • 3 tablespoons olive oil
    • 1 pound tilapia (or other white fish like cod or halibut)
    • 1 pound salmon
    • 2 cups whole wheat couscous (or regular cous cous)
    • 4 cups water (for the couscous)
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 2 onions, chopped
    • 2 medium carrots, chopped
    • 2 jalapenos, seeded and diced
    • 8 cups fish stock or water (we used japanese Dashi granules to make the fish stock)
    • 1/2 cup dry white wine (optional)
    • 1/2 cup dry red wine (optional)
    • 1 1/2 cups tomato purée or diced tomatoes
    • 2 15-ounce cans chickpeas, rinsed and drained
    • 1 cup chopped fresh cilantro


    1. In a large bowl, combine 4 teaspoons of the cumin with the coriander, caraway, paprika, pepper, lemon juice, zest and half the olive oil. Cut the fish into 1 to 2-inch pieces and toss it with the marinade. Refrigerate for up to 1 hour if you have time.
    2. Meanwhile, in a saucepan, bring 4 cups of water to a boil. Put the couscous in a large heatproof bowl. When the water boils, pour it over the couscous and cover the bowl tightly with plastic wrap. Let the couscous sit at least 10 minutes.
    3. Chop the bell pepper, onion, carrot and jalapeno. Heat the remaining 1 1/2 tablespoons of olive oil in a large pot over medium heat. When it's hot and shimmering, stir in all of the vegetables, the remaining 4 teaspoons of cumin and a sprinkling of salt and pepper. Cook, stirring often, until the vegetables are soft, 5-7 minutes.
    4. Add the stock, wine, tomato purée and chickpeas, and season with another sprinkling of salt and pepper. Bring the stew to a boil, then reduce the heat and simmer gently for 15 minutes.
    5. Add the fish and simmer the stew unti the fish is just cooked through, another 10-15 minutes. Stir in the cilantro and season to taste with salt and pepper. Fluff the couscous with a fork. To serve, add some couscous to each bowl and top with the stew.

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    • Nancy Miyasaki
      Nancy Miyasaki
      This was a great alternative to our traditional Cioppino. If you like fish stews like Cioppino, you should really give this a try. It bursts with flavor and was just as delicious the next day.


      • pam kneebone
        pam kneebone
        I am sure it was very hearty and tasty.Sounds interesting but don't it's for me-well I'd try it if you made it but would not do this myself.
        • Mara Beckerman
          Mara Beckerman
          Question: Could this dish actually be frozen and saved in the freezer for another time?

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