Moroccan Seafood Stew
Warm up on these cold winter nights with my Moroccan Seafood Stew. This dish is cooked up just right with Aleppo pepper and sumac along with other delicious spices. The star ingredient for this recipe is the Argentinian Red Shrimp.
Be sure to add this to your winter recipe pin rotation!
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What are other substitutions if you can’t eat shrimp
Scallops and squid are a great addition to this seafood stew. Or you can use any white fish to make this a moroccan fish stew instead.
Where do I find Argentinian Red Shrimp
Argentinian red shrimp can be found at Trader Joe’s in the frozen section. You can defrost the bag over night in the fridge or you can put it in a colander and run cold water over it for about 10 minutes.
You can always substitute with regular prawns if you like.
What is Aleppo Pepper?
Aleppo pepper is sourced from Turkey and is a common spice for Middle Eastern food and the Mediterranean diet. Aleppo pepper can be added to meats, vegetables and also it can be used in salad dressings. You can find it on Amazon or speciality stores like World Market.
It is not as hot as cayenne.
If you need to substitute, you can a combination use cayenne and sweet paprika.
What is Sumac?
Sumac is also another common spice in Middle Eastern cuisine. It has a tang and resembles a lemony taste. Sumac is great for any fish recipe, warm soups or in hummus. If you can’t locate sumac, you can substitute with a sqeeze of lemon juice.
Sumac can be found on Amazon as well and also World Market or other specialty spice markets.
How to make Moroccan Seafood Stew
To save on prep time, I suggest cutting up your onions and peppers the night before. Also you can measure out the spices ahead of time and store them in a small airtight glass jar.
For cooking, you will start with extra virgin olive oil over medium heat. You will want to cook down the onions and the bell peppers for several minutes. This is an important step because you want all the juices from the vegetables to release all that natural flavor.
Then you will add the spice in and let them cook for 2 minutes. Followed by adding the crushed tomatoes and the chicken broth. When the sauce starts to boil, you will then add the shrimps or whatever white fish or seafood you decide to go with.
Be sure to turn the heat down so that the shrimp will braise without letting your sauce reduce too much.
This recipe doesn’t call for tomato paste but you can add some in if you want the stew more thick.
How can I garnish Moroccan Seafood Stew
You can use fresh cilantro or fresh parsley.
Why I created this dish
I absolutely LOVE using sumac and Aleppo pepper in my recipes. I remember receiving a very special gift for my wedding with all of these Middle Eastern spices. OMG, I used those right up and had to research how to get more!
I also enjoy discovering new ways to enjoy Trader Joe’s products (such as the Argentinian Red Shrimp)
Other tips for this Moroccan Seafood Stew
This dish is spicy. (according to my husband LOL) But if you would like to take the heat down, you can omit the cayenne or use less or add a 1/2 tsp ground black pepper instead.
What are good side dishes for this stew
I like using jasmine rice but any type of bread would be delicious. Couscous, quinoa, or roasted potatoes will pair well also.
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Looking for more easy and healthy dinners? Check out my Best Honey Sea Bass and also my 3 Ingredient Hawaiian Meatballs.
Moroccan Seafood Stew
Equipment
Ingredients
- 1 28 ounces peeled tomatoes
- 1 14.5 ounces chicken broth
- 1 pound Argentinean red shrimp
- 2 tablespoons olive oil extra virgin
- 1 medium white onion small diced
- 2 large red bell peppers small diced
- 1/4 cup italian parsley use extra for garnish
- 2 cups white rice, cooked
spice blend
- 2 teaspoons granulated garlic
- 2 teaspoons cumin ground
- 1 1/2 teaspoons paprika sweet paprika
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon coriander
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper
- kosher salt as needed
Instructions
- Cook rice according the package.On medium heat, preheat the pan and add the oil. When ready, add the onions and peppers. Add a touch of salt. Turn the heat down to med/low. Cook for 8 minutes or until the onions and pepper start to sweat.
- Add the spices and cook for 2 minutes, stirring gently. Then add the peeled tomatoes and chicken broth. Stir to combine and let it cook for 2 minutes. Taste test your broth and see if it needs additional salt.
- Bring the sauce to a boil then add the shrimp. Turn the heat down to low and let the shrimp cook in the broth for 15-20 minutes, stirring gently. Shrimp is done when it is opaque.
- Stir in the parsley right before serving.
- To serve, add 1/4 – 1/2 cup of rice of rice to a bowl and pour the stew over the top. Stir to combine and enjoy!
