If you´re not a fan of cod or can´t get it in your area, you can use any kind of mild white fish to replace the cod. For this spicy seafood stew I used fresh mussels, jumbo shrimp that I bought frozen and thawed out, just to make things easier, and frozen cod fillets that I also thawed out. Whether it’s wild-caught or organically and sustainably farm-raised, our focus is, and always will be, to deliver only the freshest seafood to our customers.
The first time I cooked this dish I used the two lemons specified, one in the couscous and one in the stew. Stew Jr. and our buyers visit our fishermen to ensure the highest quality, the freshest catch, and the greatest variety. My lemons may have been on the large side as they completely overpowered the dish so now I add the juice from half a lemon to the stew and add more at the end if needed. So here are three approaches to seafood stews.
To save money I buy frozen fish fillets and raw king prawns then defrost them overnight prior to cooking. Local whenever possible, our fish arrives daily and is custom cut by our expert fishmongers. When a fish monger is willing to sell me frozen fillets, steaks, scallops, and shrimp, I jump at the opportunity because then I’m in control.