Casablanca Fish Stew

Casablanca Fish Stew
Serves 4
This is a standard stew commonly made in Morocco and the fish can be substituted with other proteins sources such a beef, chicken or lamb.
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  1. 2 pounds firm white fish (or tuna)
  2. 1 bundle of parsley, chopped
  3. 1/2 bundle cilantro, chopped
  4. 3 cloves of garlic
  5. 2 medium, diced tomatoes
  6. 1 green pepper, sliced julienne
  7. 5 large diced potatoes, yellow Yukon
  8. 3 carrots, sliced
  9. 1/2 teaspoon ground tumeric
  10. 1/2 teaspoon ground cumin
  11. 1 1/2 tablespoons. Spanish paprika
  12. Kosher salt and 
freshly ground black pepper
  13. 1/2 cup extra virgin olive oil
  14. 1/2 cup green olives
  15. Dash of lemon juice
  16. 1/2 cup tomato sauce
  1. Cut fish into stew-sized cubes or strips.
  2. • Arrange all of the herbs and vegetables on the bottom of a medium-depth stock pot or dutch oven.
  3. • Place the pieces of fish on top of the vegetables.
  4. • Sprinkle the dry seasonings, tomato sauce, lemon juice and olive oil over the entire dish.
  5. • Cover the pot and cook over medium heat for about 25 minutes or until the vegetables are tender. If you are using a different protein, you will need to adjust the cooking time accordingly.
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