North African Spiced Seafood Stew

Ingredients

In this North African adaptation, the traditional New England Clam Chowder is transformed into a vibrant seafood stew by incorporating the distinct flavors of North African cuisine. The addition of spices like cumin, coriander, and paprika, along with the use of harissa paste, gives the dish a unique and aromatic twist. The traditional cream-based broth is replaced with a flavorful tomato-based broth, adding a touch of acidity and depth to the stew. We alse have the original recipe for New England Clam Chowder, so you can check it out.

• 500g (1.1 lb) clams, scrubbed and cleaned 500g (1.1 lb) clams, scrubbed and cleaned
• 300g (10.5 oz) shrimp, peeled and deveined 300g (10.5 oz) shrimp, peeled and deveined
• 400g (14 oz) white fish fillets, cut into chunks 400g (14 oz) white fish fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon harissa paste 1 teaspoon harissa paste
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 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): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

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.
   Add the ground cumin, ground coriander, paprika, and harissa paste to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced tomatoes and fish or vegetable broth to the pot. Bring the mixture to a simmer.
4. 4.
   Gently add the clams to the pot, cover, and cook for about 5 minutes or until the clams start to open. Discard any clams that do not open.
5. 5.
   Add the shrimp and fish chunks to the pot. Cook for an additional 5 minutes or until the seafood is cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Saharan Sea Delight in bowls, garnished with fresh cilantro.

Treat your ingredients with care...

• Clams — Make sure to scrub and clean the clams thoroughly before cooking to remove any sand or grit.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Fish fillets — Choose a firm white fish like cod, haddock, or halibut for the stew. Cut the fillets into chunks of similar size to ensure even cooking.

Tips & Tricks

• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• Serve the Saharan Sea Delight with crusty bread or couscous to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability. Mussels, squid, or even lobster can be wonderful additions to this stew.
• For an extra burst of freshness, squeeze some lemon juice over the stew just before serving.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Saharan Sea Delight in individual bowls, accompanied by a side of crusty bread or fluffy couscous. Garnish each bowl with a sprinkle of fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Saharan Sea Delight in a rustic clay pot or a deep bowl to showcase the vibrant colors of the stew. Place a few whole clams on top as a visual centerpiece, and sprinkle some chopped cilantro around the edges for an appealing presentation.