This Moroccan-style Seafood Stew can be made in just over half an hour. Its creamy sauce, flavoured with warm spices and freshened with lemon, is both exotic and comforting.
- 50 g (2 oz) butter
- 2 onions
- 1 bulb of fennel
- Salt and pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- Half a teaspoon of cayenne pepper
- 2 tablespoons plain flour
- 600 ml (1 pint) fish or vegetable stock
- 350 g (12 oz) raw shelled prawns
- 500 g (1 lb) clams
- Juice of 1 lemon
- 2 tablespoons of double cream
- Melt the butter in a large, heavy based frying pan or casserole.
- Chop the onions and fennel and add to the pan. Season with salt and pepper. Cook slowly for 15 minutes until the vegetables have softened.
- Add the coriander, turmeric, cumin and cayenne and cook for two minutes.
- Add the plain flour, stir to combine and cook for a further three minutes.
- Add the stock to the pan and heat gently until the sauce thickens. This should take about 5 minutes.
- Add the raw prawns and clams to the pan and cook for a further 5 minutes.
- Add the lemon juice and cream just before serving.
You can use other combinations of seafood if you prefer. You can use just prawns or substitute white fish (such as cod or monkfish).
You can make this recipe ahead up to step 5 and add the seafood, cream and lemon just before you are ready to eat.
Keywords: seafood, moroccan, prawns, clams, spiced