Moroccan Fish Stew Recipe

Name: Moroccan Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, thinly sliced; 1 garlic clove, crushed; 2 teaspoons grated fresh ginger; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1 cinnamon stick; 1 pinch cayenne pepper; 400 g chopped plum tomatoes; 1 pinch salt; 500 g cod or 500 g red snapper fillets; 400 g chickpeas, rinsed and drained; 2 teaspoons honey; salt & freshly ground black pepper; fresh coriander leaves; sliced almonds, lightly toasted

Servings: persons

1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 cinnamon stick
1 pinch cayenne pepper
400 g chopped plum tomatoes
1 pinch salt
500 g cod or 500 g red snapper fillets
400 g chickpeas, rinsed and drained
2 teaspoons honey
salt & freshly ground black pepper
fresh coriander leaves
sliced almonds, lightly toasted

1
Heat the olive oil in a large heavy-based pan over a medium heat.
2
Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
3
Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
4
Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
5
Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
6
Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
7
To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, thinly sliced, 1 garlic clove, crushed, 2 teaspoons grated fresh ginger, and more.

Yes, Moroccan Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions