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Recipe Description
| This seafood version of a Moroccan-style stew features snapper instead of meat and is flavored with aromatic spices like saffron, ginger, cumin, and cilantro. Along with the fish, the baked stew is filled with carrot, onion, and olives. Serve over couscous for a hearty one-dish meal. | |
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 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | parsley, chopped | 7/8 | plants | cilantro, fresh, chopped | 1/4 | cup | olive oil | 1/3 | tablespoon | ground ginger | 2/3 | tablespoon | Paprika | 2 2/3 | tablespoons | saffron | 1/3 | fluid ounce | freshly squeezed lemon juice | 4 | large whole (3" dia) | Tomatoes | 2 | clove | garlic minced | 1/3 | tablespoon | Spices, ground cumin | 1/4 | teaspoon | freshly ground black pepper | 1 | large | Onion, chopped | 8 3/4 | large | kalamata olives, chopped | 1/2 | package (10 oz) | Carrots, baby | 97 1/8 | large | shrimp |
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