Spicy Moroccan Seafood (Keto; Paleo)

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 chili to your liking.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 9.5g
(17.6%); Fat 5.6g (59.1%); Protein 32g (23.3%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Spicy Moroccan Seafood (Keto; Paleo)
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.
Keto Moroccan Seafood
Votes: 4
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 1 hour 20 min
Servings
people
Ingredients
  • 1 TB olive 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 fish stock
  • 1 cinnamon stick
  • 200 g raw white fish cut into chunks
  • 200 g raw squid tubes cut into rings
  • 200 g raw King prawns
  • 150 g raw scallops
  • 200 g cooked mussels
  • salt and freshly ground black pepper
  • 1 lemon zest and juice
  • flat leaf parsley finely chopped to garnish
Course Main Dish
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 1 hour 20 min
Servings
people
Ingredients
  • 1 TB olive 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 fish stock
  • 1 cinnamon stick
  • 200 g raw white fish cut into chunks
  • 200 g raw squid tubes cut into rings
  • 200 g raw King prawns
  • 150 g raw scallops
  • 200 g cooked mussels
  • salt and freshly ground black pepper
  • 1 lemon zest and juice
  • flat leaf parsley finely chopped to garnish
Keto Moroccan Seafood
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the olive 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.
  2. Allow the onions and spices to completely cook out.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Serve with shirataki rice or seasoned cauliflower cous-cous, or just dive into the bowl as is.
  8. 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).
Recipe Notes

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.

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

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Macro Details per serving
17.6%    Carbs
59.1%    Protein
23.3%    Fat

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
Fibre                               2g
Protein                           32g

*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.

Allergens
Celery (found in store-bought fish stock)
Fish
Molluscs
Crustaceans

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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.

 

See all the Seafood recipes on Mud and Love:

Fried Squid with Coriander & Chili (Keto; Paleo)
Pesto-stuffed Squid Tubes (Keto)
Coconut-dusted Fried Squid (Keto; Paleo)
Stuffed Squid (Keto)
Salmon Cream Cheese
Salmon & Cream Cheese Domes (Keto)
Salmon Baked in Cream
Creamy Baked Salmon with Spinach & Tomatoes (Keto)
Load More

 

Summary
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Recipe
Spicy Moroccan Seafood (Keto; Paleo)
Author
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Average Rating
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