Moroccan ‘Fish’ Stew

Some people get a bit grouchy at me when I post foods which contain processed ingredients, they say I’m going to be a terrible dietitian for endorsing such a thing. They bark at me a quote by Dr Heather Morgan, an American Medical Doctor, “Every time you eat or drink, you are either feeding disease or fighting it”, without considering the possibility that these food are consumed to fight disease. While this particular dish is still highly nourishing from a macro and micronutrient perceptive, it does contain a food which others may vehemently stay away from. I will be writing about this in more detail very soon, I believe it true that indulging in foods which bring comfort, warmth, joy, and fond memories nourish the mind and soul, which are equally as important as foods which nourish the body. This hearty, warming meal was something regularly made for me by one of the most important people in my life and for that reason it brings me great joy.

There are only 12 ingredients in this dish, one of which is a specialty product – Lamyong Vegan Chunky Fish. I have not been paid to promote or endorse this product, I just absolutely love its taste and texture, but it is not essential. You could use any other fish-like product. I’ve even had success myself by marinating tofu in soy sauce then wrapping it in nori. The sea flavours really do bring out something special in this dish though so I wouldn’t recommend replacing it with plain tofu or seitan.

Moroccan Fish Stew (1)



  • Olive oil for sauteeing
  • 1 red onion, diced
  • 2 cloves of garlic, grated or minced
  • 3cm knob of fresh ginger, grated or minced
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1/4-1/2 tsp of cayenne pepper or chilli powder (depending on how spicy you like things)
  • 400g tin of chopped tomatoes
  • 250ml water
  • 300g “Fish”
  • 400g tin of chickpeas
  • 1 tsp of coconut sugar (any sugar would be fine, I just love the earthy, caramel flavour of coconut sugar)


  1. Heat the olive oil on a low heat and sautee your onion until it becomes soft and translucent, losing most of its vivid purple colour.
  2. Add the garlic and ginger and sautee for another few minutes until well combined and all the mixture is highly aromatic.
  3. Add the cumin, turmeric, and cinnamon stirring for a few minutes to toast them and bring out their flavour.
  4. Add the cayenne/chilli and give a quick mix.
  5. Add the tinned tomatoes and water and stew the mixture for 10 minutes allowing the flavours to mix and develop.
  6. Add the “fish” and cook until tender, approx 5 minutes.
  7. Stir through the chickpeas and the coconut sugar. You can add more or less sugar depending on your taste preferences. You may also wish to add salt.
  8. Bon appetite! I typically serve this with wholemeal couscous with other sweet and savoury flavours such as sundried tomato and sultana.



Some process photos!

Moroccan Fish Stew (4)
Raw onion
Moroccan Fish Stew (5)
Sautee’d onion
Moroccan Fish Stew (8)
Toasting the spices
Moroccan Fish Stew (12)



One thought on “Moroccan ‘Fish’ Stew

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