Spicy Moroccan Fish and Shrimp Stew

This was one of the fastest and easiest dinners I’ve made in a really long time. I found the recipe in the 20 minute meals section of Jamie Oliver’s book Jamie’s Food Revolution and it held up to my expectations.

Here’s how I made it:

P1030689 P1030699

  • 1/4 sweet onion sliced thinly
  • 4 cloves garlic sliced
  • 1 handful basil roughly chopped
  • 1/2 fresno chile seeds removed, sliced cross-wise finelyP1030702

Saute in olive oil over medium heat  until softened

  • 3/4 lb Alaska Pollock
  • 1/2 lb shrimp, peeled and deveined

P1030703P1030707Add to the pan and let sit while you open up a can of whoop ass on your husband for not helping (just kidding he totally helped me the whole way)- while HE opens the can of tomatoes.

  • 28 ounce can diced tomatoes with juice
  • Juice of 1/4 lemon
  • 1/2 t ground cumin
  • 1/2 t ground coriander
  • 1/8 t cinnamon


Dump in the tomatoes and squeeze in the lemon juice, sprinkle over spices and salt and pepper to taste, stir. Let simmer for about 5 minutes on med-high heat.

  • 1 cup frozen peas


Dump in the peas and let it simmer a few minutesmore, until the fish and shrimp are cooked through and peas are heated. I served this over grated steamed cauliflower mixed with cilantro, olive oil and lemon juice but cous-cous would be delish.


The finished product!


3 thoughts on “Spicy Moroccan Fish and Shrimp Stew

  1. BTW, Sarah, I’ve totally been meaning to ask you how you did your photos like that (two next to each other). Is it through WordPress, or before you put the photos in?

    1. I have no idea! I know you can click on the picture after you add it to the post and change the size and the spacing around it, so maybe I did that?

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