Spicy Moroccan Seafood (Keto)

Keto Moroccan Seafood

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 chilli to your liking.

– – – – – – PER SERVING – – – – – –
Carbs 9.5g | Fat 5.6g | Protein 32g
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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.

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Keto Moroccan Seafood
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Spicy Moroccan Seafood (Keto)

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. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Main Dish
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 people


  • 1 TB unflavoured coconut oil
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 piece fresh ginger, peeled and minced
  • 1 TB Harissa paste
  • 1/2 tsp minced chili, adjust accordingly
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes
  • 1 TB tomato concentrated puree
  • 400 g (14.1 oz) fish stock
  • 1 cinnamon stick
  • 200 g (7.1 oz) raw white fish, cut into chunks
  • 200 g (7.1 oz) raw squid tubes, cut into rings
  • 200 g (7.1 oz) raw King prawns
  • 150 g (5.3 oz) raw scallops
  • 200 g (7.1 oz) cooked mussels
  • salt and freshly ground black pepper
  • 1 lemon, zest and juice
  • flat leaf parsley, finely chopped to garnish


  • 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.
  • Heat the coconut oil 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.


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Calories: 215kcal | Carbohydrates: 9.5g | Protein: 32g | Fat: 5.6g

Spicy Moroccan Seafood (Keto)
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Spicy Moroccan Seafood (Keto)
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Average Rating
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Nutritional Information per serving
Calories                         215Kcal / 935kJ
Fat                                 5.6g
Carbohydrates               9.5g
Protein                           32g

Celery (found in store-bought fish stock)

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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.

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