Coconut Seafood Stew with Chermoula — Coconut Fish & Shrimp Stew - Moqueca-Spiced Tagine
Sweet coconut and palm oil meet preserved lemon and chermoula brightness, slow-braised seafood with a sunlit, herb-lifted finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry and cut into 8 chunks total. Peel and devein shrimp. Thinly slice onions and bell peppers. Mince garlic. Dice tomatoes. Scrape pulp from preserved lemon and finely chop the rind.
Sear
Heat dende oil and 2 tbsp olive oil in a large tagine or heavy lidded pan over medium-high for 90 seconds. Add onions and bell peppers and cook 5 minutes until edges soften and peppers turn glossy.
Build 1
Stir in garlic, cumin, sweet paprika, ras el hanout, and salt over medium for 60 seconds until fragrant and the spice paste coats the vegetables.
Simmer
Add tomatoes, coconut milk, and preserved lemon rind. Reduce to low, cover, and braise 15 minutes until the sauce turns deep coral and clings to the vegetables.
Build 2
Whisk hot water with a pinch of salt in a small bowl, pour over couscous, cover with a plate, and rest 5 minutes until grains plump. Fluff with a fork and stir in 2 tbsp olive oil.
Build 3
Pulse cilantro, parsley, 2 tbsp olive oil, lime juice, and a pinch of salt in a small chopper to a loose chermoula. Taste and adjust salt off the heat.
Plate
Nestle fish and shrimp into the sauce, cover, and cook over low 6 minutes until fish flakes and shrimp curls pink. Mound couscous in shallow bowls, spoon the moqueca-tagine alongside, and finish with chermoula spooned over the seafood.
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