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 head of garlic, chopped; 1 medium white onion, sliced; 1 can of chopped tomatoes; 1 jar of roasted red peppers; 1 small jar of kalamata olives; .5 bunches parsley, chopped; 4 teaspoons sugar; 2 teaspoons cayenne pepper; 2 pounds favorite fish (I used flounder); salt and pepper to taste; 3 tablespoons olive oil

Servings: persons

1 head of garlic, chopped
1 medium white onion, sliced
1 can of chopped tomatoes
1 jar of roasted red peppers
1 small jar of kalamata olives
.5 bunches parsley, chopped
4 teaspoons sugar
2 teaspoons cayenne pepper
2 pounds favorite fish (I used flounder)
salt and pepper to taste
3 tablespoons olive oil

1
Heat olive oil in a pot. Saute garlic and onions until translucent.
2
Add the can of chopped tomatoes.
3
Slice red peppers in thin strips and add to pot.
4
Add seasonings; salt, pepper, cayenne, sugar, parsley
5
Add olives (you may slice or leave them whole).
6
Clean, salt, and slice your fish fillets into 1 inch pieces.
7
Let sauce cook for about 20 minutes on low simmer. Add fish.
8
Turn off heat 5 minutes after adding the fish, or until translucent fish turns white. Enjoy!

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 head of garlic, chopped, 1 medium white onion, sliced, 1 can of chopped tomatoes, 1 jar of roasted red peppers, 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.

Moroccan Fish Stew

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