Fisherman’s Pot

This is an absolutely delicious “throw everything in one pot” recipe, that anyone can make. It takes about 15 minutes to throw everything in the pot, then kick back and relax while your perfect fisherman’s warming stew is cooking. This is one of my favorite cold weather stews.

A modern way of making this stew would suggest adding the shrimp and catfish at the last 10 minutes of the cooking time. However, I am giving you the “Moroccan fisherman’s” method, where the seafood is combined and slowly simmered for as long as it takes for everyone to get their work done and gather around the pot for a warm meal.

Serves 4-6

Cooking time 50 minutes

Start to finish time: 1hour 5 minutes


600g White shrimp, peeled and divided

700g Calamari, cleaned and cut in rounds

300g Catfish filet, cut in 1.5” pieces

700g Tomatoes, peeled , seeded and diced

4 Tablespoons olive oil

1 Yellow onion chopped

½ Cup parsley, chopped coarsely ( approximately 25g)

½ Lemon juiced

200g Green peas, fresh or pre-cooked

2 Teaspoons salt

2 Teaspoons paprika powder

½ Teaspoon ginger powder

1 Teaspoon cumin powder

½ Teaspoon crushed red pepper

2 Bay leaves


In a deep pot, preferably an earthenware pot, brown the chopped onions in the olive oil for 5 minutes, on medium heat.

Add the diced tomatoes, the calamari, catfish, shrimp, parsley, lemon juice, salt, paprika, ginger, cumin, crushed pepper and bay leaves.

If you are using fresh green peas, you can throw them in the pot with the fish. If you are using canned or pre-cooked green peas, add them during the last 10 minutes of the cooking time.

Cover the pot and let it cook for about 45 minutes, on medium-high heat. The tomatoes will provide enough juice for the seafood to cook for a long time.

Serve as a stew, with whole wheat bread preferably.