Classic Spicy Moroccan Fish

Why You’ll Love This Recipe

This Classic Spicy Moroccan Fish is a flavorful and aromatic dish that will transport you straight to the heart of Morocco. Tender fish fillets are simmered in a rich sauce full of spices, vegetables, and fresh herbs. With the heat of paprika and a touch of cumin, turmeric, and cilantro, this dish is bursting with vibrant flavors. It’s perfect for a quick weeknight dinner or a special meal with friends and family.

Ingredients

• 1 lb (450g) salmon fillets (or any firm-fleshed fish like cod or halibut)

• 1/3 cup olive oil

• 1 red bell pepper, sliced into strips

• 1 serrano pepper or 2 jalapeños, sliced into strips

• 1/2 cup chopped cilantro

• 2 carrots, peeled and cut into strips

• 1 russet potato, peeled and cut into 1” slices (optional)

• 6 garlic cloves, peeled and halved

• 1 tbsp tomato paste

• 3/4 to 1 cup water

• 1 tbsp sweet paprika

• 1/2 tbsp hot paprika (adjust to taste)

• 1 tsp coarse salt

• 1/2 tsp cumin

• 1/4 tsp turmeric

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Veggies: Heat olive oil in a large sauté pan over medium heat. Add the bell pepper, serrano pepper, carrots, potatoes (if using), and garlic. Sauté for 2-3 minutes.

2. Add Spices and Tomato Paste: Sprinkle in sweet paprika, hot paprika, cumin, turmeric, and salt. Stir and cook for an additional 2-3 minutes to allow the spices to bloom.

3. Simmer the Veggies: Add half of the chopped cilantro and 3/4 cup of water. Cover and cook for 12-15 minutes, until the vegetables are tender.

4. Cook the Fish: Lightly season the fish fillets with salt and place them into the pan, making sure they’re coated with the sauce. Add more water if needed to keep the sauce saucy. Spoon the sauce over the fish.

5. Finish Cooking: Cover the pan and cook on low heat for 20-25 minutes, spooning the sauce over the fish halfway through. Garnish with the remaining cilantro and serve with lemon slices for extra freshness.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Variations

• Vegetable Option: You can omit the fish and make this a hearty vegetable dish by using more root vegetables like sweet potatoes and squash.

• Spicy Adjustments: Increase the amount of hot paprika or add red pepper flakes for more heat.

• Different Fish: Try using cod, halibut, or sea bass for a different texture.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm the fish and sauce gently in a pan over low heat until heated through.

FAQs

What type of fish can I use for this recipe?

You can use any firm-fleshed fish like cod, halibut, or sea bass. Salmon works well, but feel free to experiment with your favorite fish.

How spicy is this recipe?

The recipe has a moderate spice level. You can adjust the heat by adding more hot paprika or red pepper flakes.

Can I make this dish vegetarian?

Yes! You can substitute the fish with vegetables like cauliflower or chickpeas for a delicious vegetarian alternative.

Can I prepare the veggies ahead of time?

Yes, you can slice the vegetables ahead of time, but it’s best to cook the dish fresh for the best flavor.

Can I freeze leftovers?

While the dish is best enjoyed fresh, you can freeze the sauce and vegetables separately for up to 3 months. The fish doesn’t freeze well.

Can I use dried cilantro instead of fresh?

Fresh cilantro is recommended for its bright flavor, but you can substitute with dried cilantro in a pinch, though the taste will be less vibrant.

Can I make this dish spicier?

Yes, add extra hot paprika or chili flakes to increase the heat according to your preference.

Can I use other spices in this recipe?

Feel free to experiment with other spices like coriander, cinnamon, or ginger for different flavor profiles.

How do I serve this dish?

This dish pairs wonderfully with couscous, rice, or flatbread to soak up the flavorful sauce.

Can I use canned tomatoes instead of tomato paste?

Yes, canned tomatoes can be substituted, but reduce the amount of water to adjust for the added moisture.

Conclusion

Classic Spicy Moroccan Fish is a flavorful, comforting dish that’s perfect for a weeknight meal or a special occasion. With aromatic spices and tender fish, this recipe is a feast for the senses. Whether you serve it with couscous, rice, or a fresh salad, it’s a meal that will transport you to Morocco with every bite. Enjoy!

Classic Spicy Moroccan Fish

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This Classic Spicy Moroccan Fish features tender fish fillets simmered in a rich, spiced tomato sauce with peppers, carrots, and potatoes. Infused with aromatic spices like cumin, turmeric, and paprika, this dish brings bold Moroccan flavors to your table in just under an hour.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 55 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Moroccan
• Diet: Gluten Free

Ingredients

• 1 lb (450g) fish fillets (salmon or your choice)
• ⅓ cup olive oil
• 1 red bell pepper, sliced
• 1 serrano pepper (or 2 jalapeños), sliced
• ½ cup chopped cilantro
• 2 carrots, cut into strips
• 1 russet potato, peeled and sliced (optional)
• 6 garlic cloves, halved
• 1 tbsp tomato paste
• ¾ to 1 cup water
• 1 tbsp sweet paprika
• ½ tbsp hot paprika (adjust to taste)
• 1 tsp coarse salt
• ½ tsp cumin
• ¼ tsp turmeric

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Instructions

1. Prepare the Veggies: Heat olive oil in a large pan. Sauté bell pepper, serrano pepper, carrots, and garlic for 2-3 minutes. Add tomato paste, paprika, cumin, turmeric, and salt, and cook for another 2-3 minutes.
2. Simmer Veggies: Add ¾ cup water and half of the cilantro. Stir and cook for 12-15 minutes until veggies are tender.
3. Cook Fish: Season fish fillets with salt. Add them to the pan, spooning sauce over the fish. Add more water if necessary to cover. Cook on low heat for 20-25 minutes, basting the fish halfway.
4. Finish and Serve: Top with remaining cilantro and lemon slices. Serve with a squeeze of fresh lemon juice.

Notes

• Fish Choice: Salmon is ideal, but other firm fish like cod or sea bass work well.
• Adjusting Spice: Modify the amount of hot paprika for a spicier or milder version.