Dinner
Coconut Fish & Shrimp Stew
Moqueca-Spiced Tagine
Sweet coconut and palm oil meet preserved lemon and chermoula brightness, slow-braised seafood with a sunlit, herb-lifted finish.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1050Calories
64gProtein
62gFat
67gCarbs
7gSugar
6gFiber
920mgSodium
195mgChol
0gSat Fat
Goes well with
Stella Artois Lager
local
Hibiscus Tea (Bissap)
international
dairy-free
nut-free
pescatarian
gluten-free-adaptable
fusion-kitchen
Instructions
1
Prep
Pat fish dry and cut into 4 chunks. Peel and devein shrimp. Thinly slice onion and bell pepper. Mince garlic. Dice tomato. Scrape pulp from preserved lemon and finely chop the rind.
2
Sear
Heat dende oil and 1 tbsp olive oil in a tagine or heavy lidded pan over medium-high 90 seconds. Add onion and bell pepper and cook 4 minutes until edges soften and pepper turns glossy.
3
Build 1
Stir in garlic, cumin, sweet paprika, ras el hanout, and salt over medium 60 seconds until fragrant and the spice paste coats the vegetables.
4
Simmer
Add tomato, coconut milk, and preserved lemon rind. Reduce to low, cover, and braise 12 minutes until the sauce turns deep coral and clings to the vegetables.
5
Build 2
Whisk hot water with a pinch of salt in a small bowl, pour over couscous, cover with a plate, and rest 5 minutes until grains plump. Fluff with a fork and stir in 1 tbsp olive oil.
6
Build 3
Pulse cilantro, parsley, 1 tbsp olive oil, lime juice, and a pinch of salt in a small chopper to a loose chermoula. Taste and adjust salt off the heat.
7
Plate
Nestle fish and shrimp into the sauce, cover, and cook over low 5 minutes until fish flakes and shrimp curls pink. Mound couscous in a shallow bowl, spoon the moqueca-tagine alongside, and finish with chermoula spooned over the seafood.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g12 oz skinless cod fillet
- 200g7 oz raw shrimp
- 22 small white onion
- 22 red bell pepper
- 66 garlic cloves
- 22 ripe plum tomato
- 2 tbsp2 tbsp dende oil
- 4 tbsp4 tbsp olive oil
- 160ml1/3 cup full-fat coconut milk
- 11 preserved lemon
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sweet paprika
- 1 tsp1 tsp ras el hanout
- 1 tsp1 tsp kosher salt
- 2 tbsp2 tbsp fresh lime juice
- 120g4 oz dry couscous
- 240ml1/2 cup hot water
- 30g1/2 cup cilantro leaves
- 20g1/3 cup flat-leaf parsley
