Taste of Sea Food - Taste of Sea Food Morocco - 2023

Sea Food
Edition!
Discover the beloved part
of Morocco’s culinary
heritage!
Modern Moroccan
Seafood Fusion!
25 diverse seafood dishes from across Morocco
5,95$ Illustrated by Dilshan Mendis

Taste of Morocco
Responsible publisher:
Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139
Published by:
Copyright© Magic Media ApS
AI-Art food recipes: Dilshan Mendis

AI-Art illustrated by: Dilshan Mendis
Introduction
Welcome to our cookbook, where We invite you to take
a journey to the vibrant and colorful world of Moroccan
seafood cuisine. Morocco is known for its rich culinary
heritage, influenced by centuries of trade and migra-
tion, and seafood has always played a central role in the
country’s gastronomy. Morocco’s long coastline, stretch-
ing from the Atlantic to the Mediterranean, provides
a diverse range of seafood that has been creatively and
masterfully incorporated into Moroccan cuisine. From
the humble sardine to the majestic monkfish, Moroccan
seafood dishes showcase the best of the ocean’s boun-
ty and the country’s unique culinary traditions. You’ll
find recipes that are easy to follow, with step-by-step in-
structions and beautiful photographs to guide you along
the way. Whether you’re a seasoned cook or a novice in
the kitchen, this cookbook has something for everyone,
with dishes that are perfect for weeknight dinners or
special occasions. So, come with us on a journey to ex-
plore the rich and vibrant world of Moroccan seafood
cuisine. We guarantee that you will discover new flavors,
techniques, and ingredients that will delight your taste
buds and transport you to the sunny shores of Morocco.
All recipes are for 4 persons!

Table of Content
1.Fish Tagine 8
2.Grilled Fish with Chermoula Sauce 10
3.Moroccan-Style Fish and Chips 12
4.Seafood Paella 14
5.Grilled Octopus with Paprika 16
6.Moroccan-Style Seafood Pizza 18
7.Moroccan-Style Fish and Potato Pie 20
8.Moroccan-Style Fish Tacos 22
9.Moroccan Shrimp and Mussel Tagine 24
10.Moroccan Seafood Platter 26
11.Grilled Lobster with Garlic Butter 28
12.Seafood Risotto 30
13.Moroccan-Style Crab Cakes 32
14.Spiced Grilled Prawns 34
15.Moroccan Fishballs 36
16.Fish Tajine with Saffron and Almonds 38
17.Grilled sea bass with herb butter 40
18.Fish Pastilla 42
19.Grilled Scallops with Harissa 44
20.Moroccan Fish Kebabs 46
21.Sardines Stuffed with Chermoula 48
22.Stuffed Squid 50
23.Moroccan Shrimp with Garlic and Lemon 52
24.Seafood Pasta with Tomato Sauce 54
25.Moroccan-Style Seafood Chowder 56
Fish Tagine
Moroccan cuisine is renowned for its delicious and fragrant tagines, and one of the
most popular varieties is the fish tagine. This traditional dish is a staple of coastal
regions in Morocco, where fresh seafood is plentiful and widely available. A tagine
is a type of earthenware dish with a cone-shaped lid that is used in traditional Mo-
roccan cooking. The dish takes its name from the tagine pot, and the slow-cooking
process that is used to create its signature flavours and textures. The fish tagine is
typically made with a variety of fish, including white fish, salmon, and shrimp, along
with a variety of vegetables and spices. Common vegetables used in this dish include
onions, tomatoes, and potatoes, as well as a range of aromatic herbs and spices like
saffron, ginger, cumin, and paprika. Whether you’re a seafood lover or just looking
to try something new, the fish tagine is a must-try dish that is sure to impress.
8
Ingredients:
x 4-6 pieces of white fish fillets (halibut, cod or sea bass)
x 1 large onion, finely chopped
x 2 garlic cloves, minced
x 2 tomatoes, peeled and diced
x 1 red bell pepper, chopped
x 1 yellow bell pepper, chopped
x 1 tablespoon tomato paste
x 1 tablespoon paprika
x 1 tablespoon ground cumin
x 1 teaspoon ground ginger
x 1/4 teaspoon saffron threads
x 1/4 cup chopped fresh parsley
x 1/4 cup chopped fresh cilantro
x 1/2 cup green olives, pitted
x 1/2 cup vegetable broth
x 2 tablespoons olive oil
x Salt and pepper to taste
Instructions:
1. In a small bowl, mix together the paprika, cumin, ginger, saffron, salt, and
pepper.
2. Rub the fish fillets with the spice mixture, and let them marinate in the
refrigerator for at least an hour.
3. In a large skillet or tagine, heat the olive oil over medium heat. Add the onion
and garlic and sauté until the onion is translucent.
4. Add the diced tomatoes, bell peppers, and tomato paste, and cook for a few
minutes until the vegetables start to soften.
5. Add the vegetable broth and stir well.
6. Place the fish fillets on top of the vegetables, and spoon some of the vegetables
and sauce over the fish.
7. Add the green olives, parsley, and cilantro.
8. Cover the skillet or tagine and let it simmer on low heat for about 20-25
minutes, or until the fish is cooked through.
9. Serve the Moroccan Fish Tagine hot, with bread or couscous on the side.
9
Grilled Fish with Chermoula Sauce
Moroccan Grilled Fish with Chermoula Sauce is a popular seafood dish in Morocco,
which is typically made with a firm white fish such as sea bass, halibut or cod. The
fish is marinated in a mixture of spices and herbs called Chermoula, which includes
ingredients such as garlic, cilantro, parsley, paprika, cumin, and lemon juice. The
Chermoula sauce is then used as a marinade for the fish, and is also used as a sauce
to serve with the grilled fish. The fish is grilled until it is tender and flaky, and is
served with a side of vegetables or couscous. Moroccan Grilled Fish with Chermou-
la Sauce is a flavourful and healthy dish that is easy to prepare, and is a great way to
enjoy fresh seafood. Overall, Grilled Fish with Chermoula Sauce is a delicious and
healthy dish that showcases the vibrant flavours and culinary traditions of Moroc-
co. Whether enjoyed on its own or as part of a larger meal, it is sure to impress and
satisfy any food lover.
10
Ingredients:
x 4 firm white fish fillets (sea bass, halibut or cod)
x 1/2 teaspoon smoked paprika
x 1/2 teaspoon ground cumin
x 1/4 teaspoon ground cinnamon
x Juice of 1 lemon
x 1/4 cup olive oil
Instructions:
1. In a small bowl, mix together the garlic, cilantro, parsley, paprika, cumin,
cinnamon, lemon juice, olive oil, salt, and pepper to make the chermoula
sauce.
2. Brush the fish fillets with the chermoula sauce, and let them marinate in the
refrigerator for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the fish fillets for about 3-4 minutes on each side, or until they are cooked
through and lightly charred.
5. Serve the grilled fish hot, with a side of vegetables or couscous, and drizzle
with additional chermoula sauce.
11
Moroccan-Style Fish and Chips
Moroccan-style fish and chips is a unique twist on the classic British dish that has
been popularized in Morocco. This dish consists of crispy fried fish fillets, typically
made with a firm white fish such as cod or haddock, that are seasoned with a blend
of Moroccan spices and herbs, such as cumin, coriander, and paprika. The fish is
served with a side of crispy homemade potato fries or roasted vegetables, and is
often garnished with a drizzle of lemon juice, chopped parsley, and a sprinkle of
chili flakes. The combination of the crispy fried fish and flavourful Moroccan spices
creates a delicious fusion of flavours and textures that is both comforting and exot-
ic. Moroccan-style fish and chips is a popular street food in Morocco, as well as in
many other countries around the world. Overall, Moroccan-Style Fish and Chips is
a delicious and unique dish that combines the best of both British and Moroccan
cuisine.
12
Ingredients:
x 4 firm white fish fillets (cod or haddock)
x 4 large potatoes, peeled and cut into fries
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1 teaspoon smoked paprika
x 1/4 teaspoon cayenne pepper
x 1/4 cup all-purpose flour
x 1/4 cup corn starch
x 1/4 cup water
x Vegetable oil for frying
x Lemon wedges, chopped parsley, and chili flakes for garnish
Instructions:
1. Preheat the oven to 200°C/400°F.
2. In a small bowl, mix together the cumin, coriander, smoked paprika, cinna
mon, cayenne pepper, salt, and pepper to make the Moroccan spice blend.
3. In a large bowl, toss the potato fries with 2 tablespoons of vegetable oil, salt,
and pepper.
4. Arrange the fries in a single layer on a baking sheet, and bake for 25-30
minutes or until crispy and golden brown.
5. In a separate bowl, whisk together the flour, cornstarch, water, and 1 table
spoon of the Moroccan spice blend to make the batter.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Dip each fish fillet in the batter, making sure it is fully coated.
8. Place the fish fillets in the hot oil and fry for about 3-4 minutes on each side,
or until they are golden brown and crispy.
9. Remove the fish from the skillet and place them on a paper towel-lined plate to
drain any excess oil.
10. Serve the Moroccan-style fish and chips hot, with the crispy fries and garnish
with lemon wedges, chopped parsley, and chili flakes.
13
Seafood Paella
Moroccan Seafood Paella is a popular dish that combines the traditional Spanish
rice dish with the flavours of Morocco. This dish typically includes a variety of sea-
food such as shrimp, squid, and mussels, as well as Moroccan spices and ingredients
such as saffron, cumin, and preserved lemon. The seafood and spices are added to
the pan, along with short-grain rice, chicken or fish stock, and tomato sauce. The
dish is then baked in the oven until the rice is tender and fluffy, and the seafood is
cooked to perfection. Moroccan Seafood Paella is a dish that is meant to be enjoyed
with family and friends, and is often served in large, communal pans. This dish is
perfect for special occasions and celebrations, or as a comforting and flavourful
meal on a chilly evening. Whether you are a fan of Spanish cuisine or Moroccan
flavours, Moroccan Seafood Paella is a dish that is sure to satisfy your cravings and
leave you wanting more.
14
Ingredients:
x 1 lb. of mixed seafood (shrimp, squid, mussels)
x 1 1/2 cups of short-grain rice
x 4 cups of chicken or fish stock
x 1 onion, chopped
x 1 red bell pepper, diced
x 1 yellow bell pepper, diced
x 1 can of diced tomatoes
x 1 tsp. of smoked paprika
x 1 tsp. of ground cumin
x 1 tsp. of saffron threads
x 1 preserved lemon, chopped
x 2 tbsp. of olive oil
x Lemon wedges and chopped parsley for garnish
Instructions:
1. Preheat your oven to 375°F.
2. In a large paella pan or skillet, heat olive oil over medium heat.
3. Add chopped onion, minced garlic, and diced bell peppers. Cook for 5-7
minutes or until the onions are translucent.
4. Add smoked paprika, ground cumin, and saffron threads. Cook for another
2-3 minutes.
5. Add diced tomatoes and cook for 5 minutes or until the tomatoes start to
break down.
6. Add short-grain rice and stir until the rice is coated with the tomato mixture.
7. Pour chicken or fish stock over the rice, making sure it’s evenly distributed.
8. Add chopped preserved lemon and stir gently.
9. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
10. Add the mixed seafood to the pan and gently stir to combine.
11. Place the paella pan in the oven and bake for 20-25 minutes or until the rice is
tender and the seafood is cooked through.
12. Remove from the oven and let it rest for 5 minutes.
13. Garnish with lemon wedges and chopped parsley, and serve hot.
15
Grilled Octopus with Paprika
Moroccan Grilled Octopus with Paprika is a popular dish that is typically served
as an appetizer or main course in Moroccan cuisine. The dish is often served with
a side of lemon wedges and a drizzle of olive oil, making it a light and refreshing
dish that is perfect for any occasion. In addition to being delicious, this dish is also
packed with nutrients. Octopus is a good source of protein and is low in fat and
calories, making it an ideal food for those who are health-conscious. Paprika is also
a great source of vitamins and minerals, including vitamin A, vitamin E, and po-
tassium. Overall, Morocco grilled octopus with paprika is a must-try dish for any-
one who wants to experience the authentic flavours of Moroccan cuisine. Whether
you’re a seasoned seafood lover or simply looking for a healthy and flavourful meal,
this dish is sure to delight your taste buds and leave you feeling satisfied.
16
Ingredients:
x 2 lbs. of octopus, cleaned and prepared
x 1 tbsp. of paprika
x 1 tsp. of ground cumin
x 1/4 cup of olive oil
x Juice of 1 lemon
x Lemon wedges and chopped parsley for garnish
Instructions:
1. Preheat your grill to medium-high heat.
2. In a large mixing bowl, whisk together minced garlic, paprika, ground cumin,
olive oil, and lemon juice.
3. Add cleaned octopus to the marinade and toss to coat. Let it marinate in the
refrigerator for 30 minutes to 1 hour.
4. Remove the octopus from the marinade and season with salt and pepper.
5. Grill the octopus for 5-7 minutes per side, or until cooked through and
charred in places.
6. Remove from the grill and let it rest for 5 minutes.
7. Slice the octopus into bite-sized pieces and transfer to a serving platter.
8. Garnish with lemon wedges and chopped parsley.
9. Serve hot as an appetizer or main course.
17
Moroccan-Style Seafood Pizza
Morocco is a country located in North Africa with a rich and diverse culinary tra-
dition. Its cuisine is influenced by its geography, history, and culture, incorporat-
ing flavours from the Mediterranean, Middle East, and Africa. Moroccan cuisine
is known for its bold and exotic spices, aromatic herbs, and varied ingredients, in-
cluding seafood, meat, vegetables, and fruits. One popular dish that showcases Mo-
rocco’s culinary diversity is the Moroccan-style seafood pizza. This pizza is a fusion
of Italian and Moroccan flavours, combining the classic pizza crust with a rich and
flavourful seafood topping. The pizza crust is typically thin and crispy, topped with
a tomato-based sauce flavoured. The seafood mixture is then spread on top of the
sauce. The pizza is baked in a hot oven until the crust is golden brown and crispy.
The result is a delicious and unique pizza that combines the best of Italian and Mo-
roccan flavours. the perfect base for the fragrant and spicy sauce.
18
Ingredients:
x 1 lb. pizza dough
x 1 cup tomato sauce
x 1 tsp. cumin
x 1 tsp. paprika
x 1 tsp. coriander
x 1/2 lb. shrimp, peeled and deveined
x 1/2 lb. squid, cleaned and sliced
x 1/2 lb. mussels, scrubbed and debearded
x 1/2 cup chopped olives
x Lemon wedges for garnish
x Olive oil for drizzling
Instructions:
2. Roll out the pizza dough onto a floured surface to your desired thickness.
3. In a small bowl, mix together tomato sauce, cumin, paprika, and coriander.
4. Spread the tomato sauce mixture over the pizza dough.
5. Arrange the shrimp, squid, and mussels over the pizza.
6. Sprinkle the chopped olives and parsley over the seafood.
7. Season with salt and pepper to taste.
8. Drizzle olive oil over the pizza.
9. Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is
golden brown and the seafood is cooked through.
10. Remove the pizza from the oven and let it rest for a few minutes.
11. Garnish with lemon wedges.
12. Slice and serve hot.
19
Moroccan-Style Fish and Potato Pie
Moroccan-style fish and potato pie, also known as “pastilla,” is a traditional dish that
originates from the city of Fes in Morocco. The dish features a savoury filling made
with a mixture of fish, potatoes, onions, and a blend of spices, including cinnamon,
ginger, and saffron. The filling is then encased in layers of crispy phyllo dough and
baked until golden brown. The dish is often garnished with powdered sugar and cin-
namon, giving it a unique sweet and savoury flavour profile. This classic Moroccan
dish is enjoyed by both locals and visitors alike and is often served during special
occasions and celebrations. This dish is not only delicious but also nutritious, as it is
a great source of protein, fibre, and vitamins. Moroccan-style fish and potato pie is a
testament to the diversity and richness of Moroccan cuisine. With its bold flavours
and comforting textures, it is sure to become a favourite in any household.
20
Ingredients:
x 8 sheets phyllo dough
x 1 lb. white fish fillets, such as cod or haddock, cut into small pieces
x 2 cups potatoes, peeled and cubed
x 1 large onion, chopped
x 1 tsp. ground cinnamon
x 1 tsp. ground ginger
x 1 tsp. ground coriander
x 1/2 tsp. ground saffron
x 1/2 cup butter, melted
x Powdered sugar and cinnamon for garnish
Instructions:
2. In a large skillet, sauté the onion and garlic in a tablespoon of oil until soft.
3. Add the fish, potatoes, cinnamon, ginger, coriander, and saffron to the skillet.
Season with salt and pepper to taste.
4. Cook until the fish is opaque and the potatoes are soft, about 10-12 minutes.
5. Stir in the parsley and cilantro and remove from heat.
6. Brush a 9-inch pie dish with melted butter.
7. Lay two sheets of phyllo dough in the bottom of the pie dish, brushing each
layer with melted butter.
8. Add half of the fish and potato mixture on top of the phyllo dough.
9. Cover with two more sheets of phyllo dough, brushing each layer with melted
butter.
10. Add the remaining fish and potato mixture and cover with the remaining four
sheets of phyllo dough, brushing each layer with melted butter.
11. Brush the top layer of phyllo dough with melted butter and sprinkle with a
little salt.
12. Bake in the preheated oven for 20-25 minutes or until the phyllo dough is
golden brown and crispy.
13. Remove the pie from the oven and let it cool for a few minutes.
14. Garnish with powdered sugar and cinnamon.
15. Slice and serve hot.
21
Moroccan-Style Fish Tacos
Moroccan-style fish tacos are a delicious and unique twist on the classic Mexican
dish. With their vibrant flavours and exotic spices, these tacos are a perfect fusion of
North African and Latin American cuisine. In this dish, these spices are used to cre-
ate a fragrant rub for the fish. The fish is then grilled to perfection, giving it a smoky
and charred flavour that pairs perfectly with the spices. To give these tacos their
signature Moroccan flavour, they are also filled with a variety of colourful vegetables
and herbs. Roasted red peppers, shredded carrots, and fresh cilantro add crunch and
freshness to the dish, while the creamy tang of yogurt sauce balances out the bold
flavours of the spices. When it comes to assembling the tacos, the sky’s the limit.
Some cooks prefer to use traditional corn tortillas, while others opt for flour tortillas
or even lettuce leaves for a low-carb option. Regardless of the choice of wrap, the
result is a delicious and satisfying meal that is perfect for any occasion.
22
Ingredients:
For the fish:
x 1 lb. white fish fillets, such as cod or tilapia
x 1 tsp. ground cumin
x 1 tsp. smoked paprika
x 1 tsp. ground cinnamon
x 2 tbsp. olive oil
For the citrus-yogurt sauce:
x 1/2 cup plain Greek yogurt
x 1 tbsp. honey
x 1 tbsp. fresh lime juice
x Zest of 1 lime
For the tacos:
x 8 small flour tortillas
x 1 cup shredded cabbage
x 1/2 cup diced tomatoes
x 1 lime, cut into wedges
Instructions:
2. Cut the fish fillets into small pieces.
3. In a small bowl, mix together the cumin, paprika, cinnamon, salt, and pepper.
4. Rub the spice mixture onto the fish pieces.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the fish to the skillet and cook until browned and crispy on both sides,
about 3-4 minutes per side.
7. Remove the fish from the skillet and place it on a baking sheet.
8. Bake in the preheated oven for 5-7 minutes or until cooked through.
9. While the fish is baking, make the citrus-yogurt sauce by whisking together
the yogurt, honey, lime juice, lime zest, salt, and pepper in a small bowl.
10. Warm the tortillas in the oven or microwave.
11. To assemble the tacos, place a spoonful of shredded cabbage on each tortilla.
12. Add a few pieces of the cooked fish on top of the cabbage.
13. Top with diced tomatoes and chopped cilantro.
14. Drizzle the citrus-yogurt sauce over the top.
15. Serve with lime wedges on the side.
23
Moroccan Shrimp and Mussel Tagine
Moroccan cuisine is known for its bold flavours and unique combination of spices,
which make for an unforgettable dining experience. One of the most iconic dishes
of Moroccan cuisine is the tagine, a slow-cooked stew that is traditionally prepared
in a clay pot with a cone-shaped lid. One of the most popular tagine variations is
the Moroccan Shrimp and Mussel Tagine, which features succulent seafood in a rich
and aromatic tomato-based sauce. This dish is a true reflection of Moroccan culture,
as it combines local ingredients and spices to create a flavour profile that is both
complex and satisfying. To prepare the dish, fresh shrimp and mussels are cooked in
a fragrant tomato sauce that is infused with a blend of Moroccan spices, including
cumin, paprika, and cinnamon. The addition of preserved lemons and olives adds a
briny and tangy note to the dish, while fresh herbs like cilantro and parsley provide
a bright and herbaceous finish.
24
Ingredients:
x 1 lb. shrimp, peeled and deveined
x 1 lb. mussels, cleaned and debearded
x 1 onion, chopped
x 1 green bell pepper, chopped
x 2 tomatoes, chopped
x 1 tsp. paprika
x 1/2 tsp. ground ginger
x 1/4 tsp. ground cinnamon
x 1/4 tsp. saffron threads
x 2 tbsp. olive oil
x 2 cups seafood broth
x Lemon wedges for serving
Instructions:
1. In a large bowl, toss the shrimp and mussels with a pinch of salt and set aside.
2. Heat the olive oil in a tagine or large pot over medium-high heat.
3. Add the onions and garlic and cook for 2-3 minutes or until softened.
4. Add the bell peppers and tomatoes to the pot and cook for another 2-3
minutes.
5. Add the cumin, paprika, ginger, cinnamon, and saffron to the pot and stir to
combine.
6. Pour in the seafood broth and bring the mixture to a boil.
7. Add the shrimp and mussels to the pot and stir to combine.
8. Reduce the heat to low and cover the tagine or pot with a lid.
9. Simmer for 8-10 minutes or until the shrimp are pink and cooked through and
the mussels have opened.
10. Discard any mussels that did not open.
11. Sprinkle with chopped cilantro and serve with lemon wedges on the side.
12. Serve with couscous or crusty bread if desired.
25
Moroccan Seafood Platter
Moroccan cuisine is known for its diverse and flavourful dishes, and one of the most
popular and beloved meals is the Moroccan seafood platter. This dish is a true cu-
linary delight, consisting of an impressive array of fresh seafood, herbs, and spices,
all expertly cooked and presented on a large platter. The Moroccan seafood platter
typically includes a variety of seafood such as shrimp, calamari, mussels, clams, and
various types of fish such as swordfish, salmon, and sea bass. The seafood is usually
seasoned with a blend of traditional Moroccan spices like cumin, coriander, paprika,
and saffron, along with garlic, lemon, and olive oil. In addition to the seafood, the
platter often features a selection of vegetables such as tomatoes, bell peppers, and
onions, as well as a variety of herbs like cilantro, parsley, and mint.
26
Ingredients:
x 1 lb. large shrimp, peeled and deveined
x 1 lb. squid, cleaned and sliced into rings
x 1 lb. mussels, cleaned and debearded
x 1 lb. firm white fish, such as cod or haddock, cut into bite-sized pieces
x 1 lb. octopus, cleaned and tentacles separated
x 1/4 cup olive oil
x 1 tsp. paprika
x 1/2 tsp. ground ginger
x 1/4 tsp. ground cinnamon
x 1/4 tsp. saffron threads
x 1 lemon, cut into wedges
x Fresh cilantro and parsley for garnish
Instructions:
1. In a large bowl, combine the shrimp, squid, mussels, fish, and octopus.
2. In a separate bowl, whisk together the olive oil, garlic, cumin, paprika, ginger,
cinnamon, and saffron.
3. Pour the spice mixture over the seafood and toss to coat evenly.
4. Cover the bowl and marinate the seafood in the refrigerator for at least 30
minutes, or up to 2 hours.
5. Preheat your grill or broiler to high heat.
6. Thread the shrimp and octopus tentacles onto skewers and brush with any
remaining marinade.
7. Grill or broil the seafood for 2-3 minutes per side, or until cooked through.
8. In a large pot, steam the mussels until they open, discarding any that remain
closed.
9. Arrange the grilled seafood and steamed mussels on a large platter, garnishing
with lemon wedges and fresh herbs.
10. Serve with a variety of Moroccan side dishes and sauces, such as tomato salad,
aubergine dip, harissa, and crusty bread.
27
Grilled Lobster with Garlic Butter
Moroccan Grilled Lobster with Garlic Butter is a decadent and flavourful seafood
dish that features juicy lobster tails marinated in a blend of Moroccan spices and
herbs, then grilled to perfection and served with a delicious garlic butter sauce. The
dish is perfect for special occasions, romantic dinners, or any time you want to in-
dulge in a luxurious seafood dish. It is often served with a variety of Moroccan side
dishes such as couscous, roasted vegetables, or a fresh salad. The combination of the
sweet and succulent lobster meat and the rich and savoury garlic butter creates a
truly heavenly flavour experience. Moroccan Grilled Lobster with Garlic Butter is a
dish that is not only delicious but also rich in history and culture. If you’re looking
to indulge in a dish that is both exotic and luxurious, then Moroccan Grilled Lobster
with Garlic Butter is the perfect choice. With its bold flavours and tender, succulent
meat, it is sure to satisfy even the most discerning of palates.
28
Ingredients:
x 4 lobster tails, cleaned and split in half
x 1/2 cup unsalted butter, melted
x 3 cloves garlic, minced
x 1/4 tsp paprika
x 1/4 tsp ground cumin
x 1/4 tsp ground ginger
x 1/4 tsp ground cinnamon
x Salt and black pepper to taste
x Fresh parsley or cilantro, chopped for garnish
x Lemon wedges, for serving
Instructions:
2. In a small bowl, mix together melted butter, garlic, paprika, cumin, ginger, cin
namon, salt, and black pepper to create a marinade.
3. Brush the lobster tails with the marinade, making sure to coat both the flesh
and the shell.
4. Grill the lobster tails with the flesh side down for 6-8 minutes or until the flesh
is cooked through.
5. Flip the lobster tails over and brush the flesh side with additional marinade.
Grill for another 2-3 minutes.
6. Remove the lobster tails from the grill and brush with garlic butter.
7. Garnish with fresh parsley or cilantro and serve with lemon wedges.
29
Seafood Risotto
Moroccan Seafood Risotto is a delectable and aromatic dish that brings together
the rich flavours of the sea and the vibrant spices of Moroccan cuisine. This dish is
a fusion of Italian and Moroccan cuisine, combining the creamy texture of Italian
risotto with the bold flavours of North African spices and seafood. The dish typically
includes shrimp, mussels, calamari, and sometimes even octopus or lobster, and is
seasoned with a blend of Moroccan spices like cumin, paprika, and turmeric, as well
as fresh herbs like parsley and cilantro. The seafood is cooked in a rich and flavour-
ful broth made from seafood stock, white wine, and tomatoes, and then mixed with
the creamy and cheesy risotto to create a luxurious and indulgent meal. Moroccan
Seafood Risotto is a perfect dish for special occasions or a luxurious dinner at home.
It is a testament to the versatility of cuisine and the beauty of combining flavours
from different cultures.
30
Ingredients:
x 1 cup Arborio rice
x 4 cups seafood stock
x 1/2 cup white wine
x 1 onion, finely chopped
x 1/2 teaspoon ground cumin
x 1/2 teaspoon paprika
x 1/4 teaspoon ground turmeric
x 1/4 teaspoon ground ginger
x 1/2 pound shrimp, peeled and deveined
x 1/2 pound mussels, cleaned and debearded
x 1/2 pound calamari rings
x 1/2 cup canned crushed tomatoes
x 1/2 cup grated Parmesan cheese
x 2 tablespoons butter
Instructions:
1. In a large saucepan, bring the seafood stock to a simmer over medium heat.
2. In a separate pan, sauté the onion and garlic until softened and fragrant.
3. Add the Arborio rice to the pan and stir to coat in the onion and garlic
mixture.
4. Add the cumin, paprika, turmeric, ginger, and cinnamon to the pan and stir to
combine.
5. Pour in the white wine and stir until it has been absorbed by the rice.
6. Add the crushed tomatoes to the pan and stir until they have been
incorporated.
7. Begin adding the hot seafood stock to the rice, one ladleful at a time, stirring
constantly until each ladleful has been absorbed before adding the next.
8. While the risotto is cooking, grill or pan-fry the seafood until cooked through.
9. Once the rice is cooked and creamy, add the grated Parmesan cheese and
butter, stirring until melted and fully incorporated.
10. Season the risotto with salt and pepper to taste.
11. Add the cooked seafood to the pan and gently fold in.
12. Serve the risotto in bowls, garnished with fresh parsley or cilantro.
31
Moroccan-Style Crab Cakes
Moroccan-Style Crab Cakes are a delicious and flavourful twist on the classic crab
cake recipe. These crab cakes are inspired by the exotic and aromatic spices of Mo-
roccan cuisine, such as cumin, paprika, and coriander, which give them a unique
and tantalizing flavour. To make Moroccan-Style Crab Cakes, fresh crab meat is
mixed with a variety of ingredients. To hold the crab cake mixture together, bread-
crumbs and egg are added to the mix. Once the mixture is fully combined, it is
formed into small cakes and pan-fried until golden brown and crispy on the outside.
These crab cakes are perfect for a special occasion, as an appetizer or as a main dish,
and can be served with a variety of sides, such as a fresh green salad, couscous, or
roasted vegetables. They are also versatile enough to be enjoyed on their own, as a
tasty and satisfying snack.
32
Ingredients:
x 1 pound fresh crab meat
x 1/2 cup breadcrumbs
x 1/4 cup chopped green onions
x 2 eggs, beaten
x 1/4 cup mayonnaise
x Olive oil for frying
Instructions:
1. In a large bowl, combine the crab meat, breadcrumbs, parsley, cilantro, and
green onions.
2. In a separate bowl, whisk together the cumin, paprika, coriander, cinnamon,
ginger, and cayenne pepper.
3. Sprinkle the spice mixture over the crab meat mixture and toss to coat evenly.
4. In another bowl, whisk together the beaten eggs, mayonnaise, salt, and pepper.
5. Pour the egg mixture over the crab meat mixture and stir until well combined.
6. Form the mixture into 8 to 10 patties, about 2 inches in diameter.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Add the crab cakes to the skillet and cook for 3-4 minutes per side, or until
golden brown and crispy.
9. Serve the crab cakes hot with your favorite dipping sauce or a side salad.
33
Spiced Grilled Prawns
Moroccan Spiced Grilled Prawns is a mouth-watering dish that will take your taste
buds on a journey through the exotic flavours of North Africa. This dish is a perfect
blend of spicy and sweet, with the perfect balance of heat and depth of flavours. The
dish features succulent prawns marinated in a flavourful blend of herbs and spices,
grilled to perfection, and served with a side of tangy dipping sauce. The spices are
mixed with garlic, lemon juice, olive oil, and honey to create a rich, flavourful mar-
inade that infuses the prawns with a depth of flavour that is simply irresistible. The
prawns are then grilled to perfection, resulting in a slightly charred exterior with
juicy and succulent meat inside. The smoky, slightly spicy, and aromatic flavours of
the prawns perfectly complement the sweetness of the marinade, creating a harmo-
nious balance of flavours that will leave you craving for more. To elevate the dish
even further, it is served with a side of tangy dipping sauce.
34
Ingredients:
x 24 large prawns, peeled and deveined
x 1 tablespoon ground coriander
x 1/4 teaspoon salt
x 1/4 teaspoon black pepper
x 1/4 cup olive oil
x 2 tablespoons fresh lemon juice
x Wooden skewers, soaked in water for 30 minutes
Instructions:
1. In a small bowl, combine the cumin, paprika, coriander, cinnamon, ginger,
cayenne pepper, salt, and black pepper.
2. Add the minced garlic, olive oil, and lemon juice, and whisk until well
combined.
3. Thread the prawns onto the soaked wooden skewers, 3-4 per skewer.
4. Brush the spice mixture over the prawns, making sure they are coated evenly.
5. Preheat a grill or grill pan to medium-high heat.
6. Place the prawn skewers on the grill and cook for 2-3 minutes per side, or
until the prawns are cooked through and slightly charred.
7. Serve the prawns hot, garnished with fresh parsley or cilantro and lemon
wedges.
35
Moroccan Fishballs
Moroccan Fish balls are a popular appetizer or main dish made with ground fish,
herbs, and spices. These tasty and aromatic fish balls are typically served with a fla-
vourful dipping sauce or a spicy tomato-based stew. Moroccan Fish balls can be
made with a variety of fish such as cod, halibut, or haddock and are often seasoned
with cumin, paprika, garlic, and fresh herbs such as parsley or cilantro. Moroccan
fish balls are a versatile dish that can be served in a variety of ways. They can be
served as a main course with bread or couscous, or as an appetizer with dipping
sauces like harissa or tzatziki. They are also a popular street food in Morocco, often
sold from food carts and enjoyed on the go. Overall, Moroccan fish balls are a de-
licious and nutritious dish that showcase the bold flavours and culinary traditions
of Morocco. Whether enjoyed as a comforting home-cooked meal or a street food
snack, they are sure to satisfy and delight.
36
Ingredients:
x 1 lb. ground fish (such as cod, halibut, or haddock)
x 1/2 cup breadcrumbs
x 1 egg
x 1/4 cup chopped parsley
x 1 tsp. paprika
x 1/2 tsp. salt
x 1/4 tsp. black pepper
x 1/4 cup vegetable oil, for frying
For the dipping sauce:
x 1/2 cup plain yogurt
x 1 tbsp. harissa paste
x 1 garlic clove, minced
x 1/4 tsp. ground cumin
x Salt, to taste
Instructions:
1. In a large mixing bowl, combine the ground fish, breadcrumbs, egg, minced
garlic, chopped parsley, cumin, paprika, salt, and black pepper. Mix well until
all ingredients are evenly incorporated.
2. Using your hands, shape the mixture into small balls about the size of a ping-
pong ball.
3. Heat the vegetable oil in a large frying pan over medium-high heat.
4. Once the oil is hot, carefully add the fishballs to the pan and fry them for
about 2-3 minutes on each side until golden brown and cooked through.
5. Once the fishballs are cooked, remove them from the pan and place them on a
paper towel-lined plate to absorb any excess oil.
6. To make the dipping sauce, mix together the plain yogurt, harissa paste,
minced garlic, cumin, and salt in a small bowl.
7. Serve the fishballs hot with the dipping sauce on the side.
37
Fish Tajine with Saffron and Almonds
Moroccan cuisine is known for its unique and flavourful dishes that incorporate a
variety of spices and ingredients. One such dish is the Moroccan Fish Tajine with
Saffron and Almonds. This delicious and aromatic dish is a popular Moroccan spe-
cialty. Tajine is a traditional Moroccan dish that is typically cooked in a clay pot with
a conical lid. The dish gets its name from the pot in which it is cooked. The Moroc-
can Fish Tajine with Saffron and Almonds features a variety of flavourful ingredi-
ents, including fresh fish, saffron, almonds, and an assortment of aromatic spices.
The dish is typically prepared by marinating the fish in a mixture of spices and then
cooking it in the tajine with the saffron, almonds, and other ingredients. Saffron is a
key ingredient in this dish, as it adds a unique and distinct flavour to the dish. Al-
monds, on the other hand, add a delicious nutty flavour and crunch to the dish.
38
Ingredients:
x 4 fish fillets (such as sea bass or halibut)
x 2 tablespoons olive oil
x 1 teaspoon ground ginger
x 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
x 1 can (14.5 ounces) diced tomatoes, drained
x 1/2 cup water
x 1/2 cup blanched almonds, toasted
x Chopped fresh cilantro for garnish
Instructions:
1. In a large pot or Tajine, heat the olive oil over medium heat. Add the onion
and garlic and sauté for about 5 minutes until softened.
2. Add the ginger, cumin, coriander, and cinnamon to the pot, and stir well.
3. Add the tomatoes, water, and saffron (including the soaking liquid) to the pot,
and stir well.
4. Season the fish fillets with salt and pepper, then nestle them into the sauce in
the pot.
5. Cover the pot and simmer the fish for about 15-20 minutes until it is cooked
through and flakes easily with a fork.
6. Meanwhile, toast the almonds in a dry skillet over medium heat until golden
brown, stirring occasionally.
7. Once the fish is cooked, sprinkle the toasted almonds over the top of the fish
and sauce.
8. Garnish with chopped cilantro and serve hot with crusty bread or couscous.
39
Grilled sea bass with herb butter
Moroccan Grilled Sea Bass with Herb Butter is a delicious and easy-to-prepare dish
that features a whole sea bass seasoned with traditional Moroccan spices and grilled
to perfection. The fish is then topped with a homemade herb butter made with fresh
parsley, cilantro, garlic, and lemon juice, which adds a burst of flavour to the dish.
This dish is not only delicious, but it is also healthy and nutritious. Sea bass is a great
source of protein and omega-3 fatty acids, which are essential for maintaining good
health. The herbs used in the recipe are also packed with essential nutrients and
antioxidants, making this dish a wholesome and nutritious meal. Moroccan Grilled
Sea Bass with Herb Butter is a dish that is perfect for a family gathering or a dinner
party with friends. It is easy to prepare and can be served with a variety of side dish-
es, such as roasted vegetables or couscous. This dish is sure to impress your guests
and leave them asking for the recipe.
40
Ingredients:
x 2 whole sea bass, cleaned and scaled
x 2 tbsp olive oil
x 1 tsp paprika
x 1 tsp ground cumin
x 1 tsp ground coriander
x 1/2 cup unsalted butter, at room temperature
x 1 lemon, juiced
Instructions:
2. In a small bowl, mix together olive oil, paprika, cumin, coriander, salt, and
pepper to make the spice rub.
3. Rub the spice mixture all over the sea bass, making sure to get the spices inside
the fish as well.
4. Place the fish on the grill and cook for about 8-10 minutes per side, or until
the flesh is cooked through and flakes easily with a fork.
5. While the fish is cooking, make the herb butter. In a small bowl, mix together
the unsalted butter, parsley, cilantro, garlic, and lemon juice until well com
bined.
6. When the fish is done, remove it from the grill and transfer it to a serving
platter.
7. Spoon the herb butter over the grilled sea bass, making sure to cover the fish
evenly.
8. Serve hot with your favorite side dishes, such as grilled vegetables or a fresh
salad. Enjoy your delicious Moroccan-style grilled sea bass with herb butter.
41
Fish Pastilla
Moroccan Fish Pastilla, also known as “Bastilla” or “B’stilla”, is a traditional Mo-
roccan dish that originated in the city of Fes. It is a savoury pie made with layers
of phyllo pastry, stuffed with a mixture of fish, onions, herbs, spices, and eggs, and
baked until golden brown. Fish pastilla is a popular dish during special occasions
and celebrations in Morocco, such as weddings, Eid al-Fitr, and other festive events.
It is a delicacy that represents the complexity and diversity of Moroccan cuisine,
which has been influenced by Berber, Arab, and Andalusian cultures. The prepara-
tion of fish pastilla is a labor-intensive process that involves several steps. And the
result is a savoury and sweet dish with a crispy exterior and a rich and flavourful
filling. The combination of the tender fish, fragrant spices, and delicate pastry makes
fish pastilla a unique and unforgettable culinary experience. It is a dish that brings
people together and symbolizes the richness of Moroccan culture.
42
Ingredients:
x 1 lb white fish fillets, such as cod or haddock, cut into bite-sized pieces
x 2 onions, finely chopped
x 1 tsp ground ginger
x 1 tsp ground cinnamon
x 1/2 tsp paprika
x Salt and pepper, to taste
x 3 tbsp olive oil
x 3 eggs, beaten
x 1/2 cup roasted almonds, chopped
x 10 sheets of phyllo pastry
x 1/4 cup melted butter
x Powdered sugar and cinnamon, for dusting
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large frying pan, heat the olive oil over medium heat. Add the onions and
garlic, and cook until softened, about 5 minutes.
3. Add the fish and spices to the pan, and season with salt and pepper. Cook until
the fish is just cooked through, about 5-7 minutes.
4. Remove the pan from the heat, and stir in the cilantro, beaten eggs, and
chopped almonds. Set aside.
5. Brush a 9-inch baking dish with melted butter.
6. Take a sheet of phyllo pastry and brush it with melted butter. Place anot
her sheet on top and brush that with butter too. Repeat with the remaining
phyllo sheets.
7. Carefully transfer the phyllo pastry to the baking dish, pressing it down into
the corners and up the sides.
8. Pour the fish mixture into the phyllo-lined dish, and spread it out evenly.
9. Fold the edges of the phyllo pastry over the filling, creating a neat and tidy
package.
10. Brush the top of the pastry with more melted butter, and bake in the preheated
oven for 25-30 minutes, or until the pastry is golden brown and crispy.
11. Remove the dish from the oven and let it cool for a few minutes.
12. Sprinkle powdered sugar and cinnamon over the top of the pastilla, and serve
hot
43
Grilled Scallops with Harissa
Moroccan Grilled Scallops with Harissa is a flavourful and spicy seafood dish. The
scallops are marinated in a mixture of spices and herbs and then grilled to perfec-
tion. Harissa, a North African chili paste, is used to add a bold and spicy flavour to
the dish. To make Moroccan Grilled Scallops with Harissa, fresh scallops are mar-
inated in a mixture of cumin, paprika, garlic, and olive oil, then grilled until light-
ly browned and cooked through. The grilled scallops are then topped with a spicy
harissa sauce made with roasted red peppers, garlic, chili flakes, and olive oil. Mo-
roccan Grilled Scallops with Harissa is a perfect dish for seafood lovers who enjoy
bold and spicy flavours. It is also an excellent option for those looking to add more
exotic and international dishes to their cooking repertoire. The dish can be served
as an appetizer or a main course and pairs well with a variety of side dishes, such as
couscous, roasted vegetables, or a fresh green salad.
44
Ingredients:
x 16 large scallops, cleaned and deveined
x 1/4 cup olive oil
x 1 tsp smoked paprika
x 1/4 cup chopped fresh mint
For the Harissa Sauce:
x 1/2 cup roasted red peppers
x 2 cloves garlic
x 1 tsp chili flakes
x 2 tbsp olive oil
Instructions:
1. In a bowl, mix together the olive oil, cumin, smoked paprika, garlic, salt, pep
per, parsley, cilantro, and mint. Add the scallops and toss to coat evenly. Cover
the bowl with plastic wrap and let marinate in the refrigerator for at least 30
minutes.
2. Meanwhile, make the harissa sauce. In a food processor or blender, combine
the roasted red peppers, garlic, chili flakes, and olive oil. Process until smooth.
3. Preheat a grill or grill pan to medium-high heat.
4. Thread the scallops onto skewers, leaving a little space in between each one.
5. Grill the scallops for 2-3 minutes per side, or until lightly browned and cooked
through.
6. To serve, place the grilled scallops on a platter and drizzle with the harissa
sauce. Garnish with lemon wedges.
45
Moroccan Fish Kebabs
Moroccan Fish Kebabs are a delicious and healthy seafood dish that combines the
flavours of fresh fish, aromatic spices, and colourful vegetables. The fish is typically
marinated in a mixture of herbs, spices, and lemon juice, then skewered with vegeta-
bles and grilled or broiled to perfection. The dish is often served with a side of cous-
cous or rice, making it a satisfying and complete meal. The use of fresh herbs such as
parsley and cilantro also adds a refreshing and fragrant touch to the dish. Moroccan
Fish Kebabs delicious, but they are also a healthy and nutritious meal option. Fish is
an excellent source of protein, omega-3 fatty acids, and essential nutrients like vita-
min D and calcium, while the vegetables provide a range of vitamins, minerals, and
antioxidants. Overall, Moroccan Fish Kebabs are a delightful and flavourful dish that
is sure to satisfy your taste buds and transport you to the vibrant streets of Morocco
with every bite.
46
Ingredients:
x 800g firm white fish fillets (such as cod or halibut), cut into cubes
x 1 red onion, chopped
x 1 yellow bell pepper, chopped
x 1/4 cup olive oil
x Juice of 1 lemon
x 1/2 teaspoon ground coriander
x Salt and black pepper to taste
x 8-10 wooden skewers, soaked in water for 30 minutes
Instructions:
1. In a large bowl, whisk together the olive oil, lemon juice, garlic, paprika, cum
in, coriander, salt, and black pepper.
2. Add the fish cubes to the bowl and toss to coat them in the marinade. Cover
and refrigerate for 30 minutes to an hour.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated fish, onion, and bell peppers onto the skewers.
5. Grill the skewers for 3-4 minutes per side, or until the fish is cooked through
and the vegetables are tender and charred.
6. Serve the fish kebabs hot with a side of lemon wedges and harissa sauce, if
desired.
47
Sardines Stuffed with Chermoula
Moroccan Sardines Stuffed with Chermoula is a popular seafood dish in Morocco,
particularly in coastal regions. Fresh sardines are stuffed with chermoula, a fragrant
and flavourful marinade made with a blend of herbs, spices, garlic, and lemon juice.
The stuffed sardines are then grilled or fried until they are crispy and golden brown
on the outside and tender and juicy on the inside. Moroccan sardines stuffed with
chermoula are typically served as an appetizer or as part of a larger meal. They are
often accompanied by a side of roasted vegetables, couscous, or bread. The dish is
perfect for sharing, and it is a great way to introduce guests to the flavours of Moroc-
can cuisine. Overall, Moroccan sardines stuffed with chermoula are a delicious and
satisfying dish that showcases the bold flavours and unique ingredients of Moroccan
cuisine. Whether you are a seasoned foodie or a curious beginner, this dish is sure to
impress and delight your taste buds.
48
Ingredients:
x 8 fresh sardines, cleaned and gutted
x 1/4 cup chopped fresh mint
x 1/4 cup chopped green onions
x 2 tablespoons paprika
x 2 teaspoons cumin
x 1 teaspoon salt
x 1/4 cup lemon juice
x 1/4 cup olive oil
Instructions:
1. In a small bowl, combine the parsley, cilantro, mint, green onions, garlic,
paprika, cumin, salt, black pepper, cayenne pepper, lemon juice, and olive oil
to make the chermoula marinade.
2. Stuff the sardines with the chermoula marinade.
3. Preheat the grill to medium-high heat.
4. Lightly brush the sardines with olive oil and grill for 3-4 minutes per side or
until cooked through.
5. Serve hot with lemon wedges.
49
Stuffed Squid
Moroccan Stuffed Squid is a delicious and exotic dish that combines the flavours and
spices of North African cuisine with fresh seafood. This dish is a popular favourite
in Morocco, where it is commonly served during special occasions and celebra-
tions. The dish features tender squid that has been stuffed with a mixture of fragrant
spices, herbs, vegetables, and rice or couscous. Once the squid is stuffed, it is either
roasted or braised until it is tender and juicy. The cooking process allows the squid
to absorb all the flavours of the stuffing, creating a dish that is both flavourful and
satisfying. Moroccan Stuffed Squid is often served as a main course, accompanied by
a variety of side dishes such as roasted vegetables, couscous, or a crisp green salad.
It is a versatile dish that can be adapted to suit different tastes and dietary require-
ments, making it a great option for anyone looking to add a touch of exotic flair to
their meals.
50
Ingredients:
x 4 medium-sized squid, cleaned and tentacles removed
x 1 cup of cooked rice
x 1 garlic clove, minced
x 1 small tomato, chopped
x 1 tablespoon of chopped parsley
x 1 tablespoon of chopped cilantro
x 1 teaspoon of paprika
x 1 teaspoon of ground cumin
x 1 teaspoon of ground ginger
x Salt and pepper, to taste
x Olive oil, for frying
Instructions:
1. In a frying pan, sauté the onion and garlic in some olive oil until they are soft
and translucent.
2. Add the tomato, parsley, cilantro, paprika, cumin, ginger, salt, and pepper to
the pan and mix everything together.
3. Stir in the cooked rice and mix well.
4. Stuff each squid with the rice mixture, making sure not to overstuff them as
they will expand during cooking.
5. Use toothpicks to secure the openings of the squid.
6. Brush the stuffed squid with olive oil and season with some salt and pepper.
7. Grill the squid over medium-high heat for about 5-6 minutes on each side, or
until they are cooked through and slightly charred.
8. Remove the toothpicks before serving.
51
Moroccan Shrimp with Garlic and Lemon
Moroccan Shrimp with Garlic and Lemon is a flavourful and fragrant dish that is
popular in Moroccan cuisine. The dish is typically made by marinating large shrimp
in a mixture of garlic, lemon, paprika, cumin, and other Moroccan spices, then sau-
téing the shrimp in a hot pan until they are cooked through and slightly browned.
This Moroccan Shrimp with Garlic and Lemon dish is perfect for a quick and easy
weeknight dinner or a special occasion. The bold flavours of the spices, garlic, and
lemon create a delicious and satisfying dish that will leave your taste buds wanting
more. Overall, this Moroccan Shrimp with Garlic and Lemon dish is a delicious and
healthy option that’s easy to make and sure to please. So why not give it a try and
experience the exotic flavours of Moroccan cuisine right in your own home?
52
Ingredients:
x 1 pound large shrimp, peeled and deveined
x 1/4 cup olive oil
x 1/4 cup fresh lemon juice
x 1 teaspoon paprika
x 1/2 teaspoon salt
x Fresh parsley, chopped for garnish
Instructions:
1. In a large bowl, whisk together the minced garlic, olive oil, lemon juice,
paprika, cumin, salt, and black pepper.
2. Add the shrimp to the bowl and toss to coat in the marinade. Cover the bowl
with plastic wrap and refrigerate for at least 30 minutes to marinate.
3. Heat a large skillet over medium-high heat. Add the shrimp to the skillet,
making sure they are in a single layer.
4. Cook the shrimp for 2-3 minutes per side, or until they are cooked through
and slightly browned. Be careful not to overcook the shrimp, as they can be
come tough and rubbery if they are cooked for too long.
5. Once the shrimp are cooked, remove them from the pan and set them aside.
6. Add a little more olive oil to the pan, along with the minced garlic. Cook the
garlic for a minute or two, until it is fragrant and slightly golden.
7. Return the shrimp to the pan and toss them with the garlic and any juices that
have accumulated on the plate.
8. Serve the shrimp hot, garnished with chopped parsley and lemon wedges on
the side.
53
Seafood Pasta with Tomato Sauce
Moroccan Seafood Pasta with Tomato Sauce is a delicious and flavourful dish that
combines the best of Moroccan and Italian cuisine. The dish typically features a
spicy tomato sauce made with onions, garlic, paprika, cumin, and other Moroccan
spices, which is then combined with a medley of fresh seafood, such as shrimp, mus-
sels, and calamari. The seafood and tomato sauce are then tossed with cooked pasta,
such as linguine or spaghetti, to create a hearty and satisfying meal. The dish is often
garnished with fresh herbs such as parsley or cilantro, which add a pop of colour
and freshness to the plate. It is typically served hot and can be enjoyed as a main
course or as a side dish. Moroccan Seafood Pasta with Tomato Sauce is a perfect
meal for any occasion, whether it’s a cosy dinner with family and friends, or a spe-
cial occasion like a birthday or anniversary.
54
Ingredients:
x 1 pound of mixed seafood (shrimp, mussels, calamari, etc.)
x 1 pound of linguine or spaghetti
x 4 cloves of garlic, minced
x 1 can of crushed tomatoes (28 oz)
x 1/4 cup of olive oil
x 2 teaspoons of paprika
x 1 teaspoon of ground cumin
x 1/2 teaspoon of ground ginger
x 1/2 teaspoon of ground cinnamon
x Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al
dente, following the package instructions.
2. While the pasta is cooking, prepare the tomato sauce. Heat the olive oil in a
large skillet over medium heat. Add the onion and garlic and cook until soft
ened and fragrant, about 5 minutes.
3. Add the crushed tomatoes, paprika, cumin, ginger, cinnamon, salt, and black
pepper to the skillet. Stir well to combine and bring the mixture to a simmer.
Cook for about 10 minutes, stirring occasionally.
4. Add the mixed seafood to the skillet and stir gently to combine with the toma
to sauce. Cook for 5-7 minutes, or until the seafood is cooked through and
tender.
5. Drain the pasta and add it to the skillet with the seafood and tomato sauce.
Toss gently to combine and coat the pasta evenly with the sauce.
6. Serve the Moroccan Seafood Pasta hot, garnished with chopped parsley or
cilantro on top.
55
Moroccan-Style Seafood Chowder
Moroccan-style seafood chowder is a flavourful and hearty soup that combines the
rich flavours of Moroccan cuisine with fresh seafood. This soup typically features a
variety of seafood such as shrimp, mussels, and fish, combined with fragrant Mo-
roccan spices like cumin, coriander, and turmeric. The soup base is often made with
a mixture of tomatoes, onions, garlic, and vegetable or seafood stock, and may also
include chickpeas, potatoes, or other vegetables. This dish is often served with a side
of crusty bread or steamed rice, which helps to soak up the flavourful broth. It can
also be garnished with fresh herbs, such as cilantro or parsley, to add an extra burst
of flavour and freshness. Moroccan-style seafood chowder is a perfect choice for
seafood lovers looking for a new twist on traditional chowders. Its unique blend of
spices and ingredients creates a dish that is both comforting and exotic, making it a
memorable addition to any meal.
56
Ingredients:
x 1 lb mixed seafood (shrimp, scallops, and/or fish), cleaned and deveined
x 1 large onion, chopped
x 1 tbsp olive oil
x 1/2 tsp paprika
x 1/4 tsp ground cinnamon
x 1/4 tsp ground ginger
x 2 cups chicken or seafood broth
x 1 cup chopped tomatoes
x 1 cup chopped potatoes
x 1 cup chopped carrots
x 1/2 cup canned chickpeas, drained and rinsed
x 1/2 cup frozen green beans, thawed
Instructions:
1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and
sauté for 2-3 minutes or until the onion is soft and translucent.
2. Add the cumin, coriander, paprika, cinnamon, and ginger to the pot and sauté
for 1-2 minutes or until fragrant.
3. Add the chicken or seafood broth, chopped tomatoes, chopped potatoes,
chopped carrots, and chickpeas to the pot. Bring the mixture to a boil, then
reduce heat and let it simmer for 10-15 minutes or until the vegetables are
tender.
4. Add the mixed seafood and thawed green beans to the pot and let it cook for
5-7 minutes or until the seafood is cooked through.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with chopped cilantro and a squeeze of
lemon juice. Serve hot.
57
Every week a
new cookbook
We find the most
popular dishes and
present easy to cook Taste of the World
receipts for you. is a collection of
fantastic cookbooks
from all countries
All dishes are authentic in the world
from near and far away
countries.

Taste of Sea Food - Taste of Sea Food Morocco - 2023

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Taste of Sea Food - Taste of Sea Food Morocco - 2023

Uploaded by

Copyright:

Available Formats

Sea Food

5,95$ Illustrated by Dilshan Mendis

Magic Media ApS

AI-Art food recipes: Dilshan Mendis

All recipes are for 4 persons!

You might also like