This is definitely a creation of my husband, Amine, he is a fish & seafood lover. He enjoys checking out our local fish markets and seeing what they’ve caught for the day. Where he grew up in Morocco it was customary to visit the local fish market to select that days fresh fish to prepare for lunch. So he is used to having fish that went from the sea directly to the dinner table. I really need to send him out on a deep sea fishing exhibition.
3 lbs mixed fish (red snapper, shrimp, mussels and clams)
1 cup tomatoes, diced
pinch of saffron strands
2 cups fish stock
6 tablespoons extra virgin olive oil
1 onion, sliced
1 leek, sliced
2 garlic cloves, crushed
1 sprig thyme
1 bay leaf
1 tablespoon tomato puree
3 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
salt and fresh ground black pepper to taste
Instructions: In large pan heat olive oil and saute onion and leek until softened. Add the onion, thyme, bay leaf and chopped tomato, then stir in saffron and fish stock. Add tomato puree season with salt and pepper then bring to boil and simmer for 30-40 minutes. Add the shellfish and boil for approximately 5 minutes. Add the red snapper and cook for an additional 5 minutes, until fish flakes easily.