MOROCCAN (CURRIED) SEAFOOD STEW
from Boma, AKL
Yield: 8 servings
Ingredients:
1 lb Mussels
1 lb Shrimp
1 lb White Fish, cut chunky and sear
1 lb Scallops, seared
2 qt Chicken Stock
2 Tbl Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 Jalapeno, sliced
2 Carrots, diced chunky
2 Potatoes, diced chunky
2 Tbl Parsley, chopped
2 Tbl Cilantro, chopped
2 Tbl Lemon Juice
2 Lemon, zest and sliced
¼ c Olive, sliced
8 oz. Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 Tbl Ground Cumin, toasted
Sear the fish & scallops until golden brown (dont overcook.) Heat chicken stock & add all vegetables & spices (except parsley, cilantro, beans, roasted eggplant, & lemon zesTbl) Let simmer until vegetables are ¾ done. Add the seafood until shrimp & mussels are done. Adjust seasoning.