This is a fantastically spicy Moroccan seafood dish that can (mostly) be prepared the day before. When ready to eat, you will need only 10-15 minutes in the kitchen to reheat and finish the cooking – giving you plenty more time to spend with your guests. If you happen to have visited Morocco and returned with the mandatory keepsake tagine, now is your time to whip it out and use it to serve the dish. The dish is spicy, so adjust the minced chili to your liking.
This dish comes in very low in calories, as there is little fat in the dish (and we couldn't add any more fat if we tried! However, its still a great low-carb dinner, coming in at just under 10g carbs per serving.
Heat the olive oil (or melt the lard) in a pan and cook the onions over a moderate heat until softened. Add the garlic, ginger, Harissa paste, red chili, smoked paprika and cumin and continue to cook, stirring continuously to avoid the mixture catching.
Allow the onions and spices to completely cook out.
Add the chopped tomatoes and the tomato concentrate. Pour in the fish stock and add the cinnamon stick. Bring the mixture to the boil, then reduce to VERY low and cover with a lid.
Cook for 45-60 min, opening the lid to stir the mixture occasionally. (If you are making this sauce ahead of time, allow to cool and store covered in the fridge. When ready to heat and serve, return the mixture to a clean pan and gently reheat until piping hot. You may need to add a small dash of hot stock or water to achieve a good consistency.)
Just before serving, tip all the completely defrosted seafood into the mixture which should be piping hot. Reduce the heat to moderate and stir well, allowing the seafood to cook through in the hot mixture for 10-12 minutes.
Season the mixture with salt and freshly ground black pepper and top with a generous scattering of finely grated lemon zest and freshly chopped parsley. A good squeeze of fresh lemon will finish the dish.
Serve with shirataki rice or seasoned cauliflower cous-cous, or just dive into the bowl as is.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive and can be found in the same aisle as butter.
TIP: Start by defrosting the seafood appropriately (if using frozen) the night before. Spread the fish, prawns, squid, scallops and mussels out on a tray lined with kitchen paper and cover with another layer of kitchen paper. Wrap the tray with cling film and place in the fridge to defrost overnight. The next day, cut the fish into chunks and the squid into rings. Return to the tray lined with fresh, dry kitchen paper and cover again, returning the fridge until needed. For the sake of convenience, I used cooked mussels which I defrosted along with the other fish.
Did you like this recipe? I send a short e-blast on the last day of every month to highlight all the recipes I posted that month. Sign up here to get the recap in your inbox - ensuring you never miss a recipe. (You can unsubscribe at any time).
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a small commission if you click through and make a purchase.
Macro Details per serving
Nutritional Information per serving
Calories 215Kcal / 935kJ
Fat 5.6g of which saturates 1g Carbohydrates 9.5g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 5.7g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 9.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Celery (found in store-bought fish stock)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.