Moroccan Bouillabaisse

Ingredients

While the original French Bouillabaisse features Mediterranean flavors, this Moroccan adaptation incorporates the distinct spices and ingredients of Moroccan cuisine. The addition of spices like cumin, coriander, and saffron infuses the broth with warm and earthy flavors. Moroccan Bouillabaisse also includes traditional Moroccan ingredients such as preserved lemons and harissa, adding a tangy and spicy kick to the dish. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) fish or seafood stock 4 cups (950ml) fish or seafood stock
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons harissa paste 2 tablespoons harissa paste
• 2 preserved lemons, flesh removed, rind thinly sliced 2 preserved lemons, flesh removed, rind thinly sliced
• 1 pound (450g) firm white fish fillets, cut into chunks 1 pound (450g) firm white fish fillets, cut into chunks
• 1 pound (450g) mixed seafood (shrimp, mussels, squid, etc.) 1 pound (450g) mixed seafood (shrimp, mussels, squid, etc.)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 38g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
2. 2.
   Stir in the ground cumin, ground coriander, ground turmeric, and saffron threads. Cook for another minute to release the flavors.
3. 3.
   Add the diced tomatoes, fish or seafood stock, water, harissa paste, and preserved lemon slices to the pot. Bring to a simmer and let it cook for 15 minutes to allow the flavors to meld together.
4. 4.
   Season the fish and mixed seafood with salt and pepper, then add them to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Taste and adjust the seasoning if needed. Remove from heat.
6. 6.
   Serve the Moroccan Bouillabaisse hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Preserved lemons — Rinse the preserved lemons under cold water to remove excess salt before slicing them thinly for the recipe.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For a richer flavor, you can make your own fish or seafood stock by simmering fish bones and shells with aromatic vegetables and herbs.
• Serve the Moroccan Bouillabaisse with crusty bread or Moroccan flatbread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• Adjust the spiciness by adding more or less harissa paste.
• Make sure to remove any beards from the mussels and clean the seafood thoroughly before adding them to the stew.

Serving advice

Serve the Moroccan Bouillabaisse in deep bowls, allowing the aromatic broth to surround the seafood. Garnish with fresh cilantro for a pop of color and added freshness. Serve with warm crusty bread or Moroccan flatbread on the side.

Presentation advice

To enhance the presentation, arrange the seafood pieces on top of the stew, allowing them to be the star of the dish. Drizzle a little extra olive oil on top and sprinkle some additional saffron threads for an elegant touch.