Discussion in 'Cooking' started by DarkSideMoon, Mar 27, 2006.
anyone have it?
MOROCCAN (CURRIED) SEAFOOD STEW
from Boma, AKL
Yield: 8 servings
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.
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Your welcome ... any time ... enjoy!
This was my favorite soup during our stay at AKL! I've had the recipe almost 5 yrs but haven't made it yet. Finding a place to get that fennel bulb took 3 yrs! Once I found it I wasn't sure I really wanted that much soup! Maybe I should plan a big scrap party?
Let us know how it turns out, okay?
I will, I'm making it this weekend. I had 3-4 bowls of this last time I was at Boma, I hardly had anything else to eat.....
A couple of years ago you could have found the fennel bulb in my herb garden ! I don't like eating it (maybe two many Italian Christmas Eves as a child ), but I liked growing it!
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