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Moroccan Fish Stew with Fennel and Chickpeas


1 tablespoon olive oil
2 cloves of garlic, minced
½ teaspoon red pepper flakes
2 tablespoons tomato paste
Sea salt and freshly ground pepper
1 cup crushed tomatoes (canned if tomatoes are out of season)
3/4 cup water
1 small fennel bulb, sliced thinly (about 6oz sliced)
3/4 cup drained, rinsed chickpeas (about 1/2 of a 15oz can)
1 mahi filet, about 5 oz, cut in half
10 large mussels, scrubbed and debearded
4 oz shrimp, peeled and deveined
2 teaspoons lemon juice
chopped fresh cilantro

Heat olive oil over medium heat in a large, deep saute pan. Cook the garlic and crushed red pepper for about 1 minute, until light golden and fragrant. Stir in the tomato paste, salt and pepper; cook 1 minute more.

Add the crushed tomatoes and water. Bring to a boil. Add the mahi, fennel and chickpeas, then reduce heat to a simmer. Cover and reduce heat to a simmer. Cook for about 15 minutes. Add the mussels and shrimp, return the cover, and cook for about 3 more minutes, until the mussels have opened and the shrimp are just opaque.

Just before serving, stir in the lemon juice and cilantro.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 475.5
Total Fat: 12.9 g
Cholesterol: 215.0 mg
Sodium: 1,052.2 mg
Total Carbs: 34.6 g
Dietary Fiber: 9.5 g
Protein: 57.4 g