Best 3 Moroccan Shad With Fava Beans Recipes

Embark on a culinary journey to Morocco with this tantalizing recipe for Moroccan Shad with Fava Beans. This traditional dish, known as "Shad Bel Fasul," is a harmonious blend of flavors and textures that will transport your taste buds to the heart of North African cuisine. The delicate shad fillets are marinated in a symphony of spices, including cumin, coriander, paprika, and turmeric, then pan-fried to perfection. Plump and tender fava beans, simmered in a flavorful tomato sauce, provide a vibrant and earthy accompaniment to the succulent fish.

Alongside this delectable main course, the article presents an array of complementary Moroccan recipes to elevate your dining experience. Indulge in the aromatic and flavorful Moroccan Spiced Carrots, where sweet carrots are roasted with a medley of spices, herbs, and a hint of honey for a caramelized finish. For a refreshing and tangy side dish, try the Moroccan Lemon and Olive Salad, featuring crisp cucumbers, juicy tomatoes, and a zesty dressing of lemon juice, olive oil, and fresh herbs.

Enrich your meal with the Moroccan Spiced Rice, a fragrant and fluffy dish infused with the warmth of cinnamon, the nuttiness of almonds, and the subtle sweetness of raisins. And to satisfy your sweet cravings, the Moroccan Orange and Almond Cake offers a delightful burst of citrus flavors, complemented by the crunch of almonds and a delicate dusting of powdered sugar.

With its detailed instructions and captivating food photography, this article provides everything you need to create an authentic Moroccan feast that will leave a lasting impression on your palate. So, gather your ingredients, embark on this culinary adventure, and savor the vibrant flavors of Morocco in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

MOROCCAN FAVA BEAN AND VEGETABLE SOUP

Moroccan Fava Bean and Vegetable Soup image

When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of "La Cuisine Juive Marocaine," remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables - the carrots, leeks, turnips and onion - and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 pounds fresh fava beans or 1/2 pound frozen double-peeled (2 cups)
2 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, cleaned and sliced
1 large onion, chopped
2 medium or large carrots, peeled and diced
1 stalk celery, chopped
2 medium turnips, peeled and diced
1 small potato (about 4 ounces), peeled and diced
2 quarts water, vegetable stock or chicken stock
Salt to taste
A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro
1/2 teaspoon ground white pepper
1/2 teaspoon turmeric

Steps:

Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 7 grams, TransFat 0 grams

MOROCCAN SHAD WITH FAVA BEANS

Moroccan Shad With Fava Beans image

Provided by Joan Nathan

Categories dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup plus 2 tablespoons extra virgin olive oil
4 to 6 garlic cloves, sliced
3 red peppers, cut in 1-by-2-inch slices
1 bunch fresh cilantro, finely chopped
2 pounds fresh fava beans in shells
1 teaspoon salt or to taste
1 1/2 teaspoons sweet paprika
Black pepper to taste
1/2 teaspoon cayenne pepper (optional)
2 pounds boneless shad filets, with roe if you like (or salmon or rockfish)

Steps:

Heat 1/3 cup of oil in wide pan with cover. Add garlic and red peppers. Sauté slowly for 2 minutes, stirring occasionally. Add 2 cups water and bring to boil. Reduce to medium-low heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.
While peppers are cooking, remove fava beans from pods. Bring 6 cups of water and 1/2 teaspoon salt to a boil in a pot. Cook fava beans for about 4 minutes or until beans are al dente. Drain, plunge beans in iced water and slip skins off beans.
Add fava beans to peppers with 1 teaspoon paprika, remaining salt, black pepper and cayenne pepper, if using, along with shad and roe. Sprinkle 2 tablespoons of olive oil, remaining 1/2 teaspoon paprika and all but 2 tablespoons of remaining cilantro on top of fish. Simmer, covered, until shad is cooked through, about 7 to 10 minutes, adding more water if necessary. Remove fish, vegetables and sauce to a serving plate, and sprinkle remaining cilantro on top.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 28 grams, Carbohydrate 32 grams, Fat 39 grams, Fiber 13 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 17 grams

MOROCCAN BROAD (FAVA) BEAN SALAD

Moroccan Broad (Fava) Bean Salad image

The addition of preserved lemon gives this salad a distictive taste from Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 kg broad beans, in the pod
5 tablespoons olive oil
1/2 lemon juice
2 garlic cloves, chopped
1 teaspoon ground cumin
2 teaspoons paprika
1 tablespoon coriander, finely chopped
1 preserved lemon, chopped
1/4 cup black olives

Steps:

bring a large pan of salted water to the boil.
Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
drain and refresh under cold running water.
slip off and discard the outer skin of the bean.
put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
season to taste with salt and pepper and leave to cool in the pan.
tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

Tips:

Choose fresh shad: Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell.
Score the fish: Scoring the shad before cooking helps the marinade penetrate the fish and results in a more flavorful dish.
Use a flavorful marinade: The marinade for this recipe is made with a combination of olive oil, lemon juice, garlic, cumin, paprika, and cayenne pepper. You can adjust the spices to your taste.
Cook the fish over medium heat: Cooking the shad over medium heat helps to prevent the fish from drying out.
Serve the fish with a flavorful sauce: The sauce for this recipe is made with a combination of tomatoes, onions, garlic, and cilantro. You can also add other vegetables, such as bell peppers or zucchini.

Conclusion:

Moroccan shad with fava beans is a flavorful and satisfying dish that is perfect for a special occasion. The combination of the tender fish, the flavorful marinade, and the rich sauce is sure to impress your guests. This dish is also relatively easy to make, so it's a great option for busy weeknights. So next time you're looking for a delicious and impressive seafood dish, give Moroccan shad with fava beans a try!