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Moroccan Seafood Stew Recipe from Boma, Animal Kingdom Lodge


1 pound Mussels
1 pound Shrimp
1 pound White fish, cut chunky and sear
1 pound Scallops, seared
2 quarts Chicken stock
2 tsp Curry powder, toasted
1 large Onion, diced chunky
1 small Red bell pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 tsp Parsley, chopped
2 tsp Cilantro, chopped
2 tsp Lemon juice
2 each Lemon, zest and sliced
¼ cup Olive, sliced
1 – 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 tsp Groundcumin, toasted

Yield - 8 servings


Sear the fish and scallops until golden brown (don’t overcook.)

Heat chicken stock and add all vegetables and species (except parsley, cilantro, beans, roasted eggplant, and lemon zest).

Let simmer until vegetables are ¾ done.

Add the seafood until shrimp and mussels are done.

Adjust seasoning.



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