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Moroccan Seafood Stew


It is always handy to have a solid stew recipe up your sleeve. Bright and bursting with exotic flavours,our Moroccan fish stew is fuss-free and easily feeds a small gathering of friends. It is also the perfect TV dinner to cosy up with on the couch. Tuck in!

(Adapted from Bill Granger’s Moroccan Fish Stew)

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Rate this recipe 4.4/5 (10 Votes)


  • 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


Servings 4
Adapted from


Step 1

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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