Description
This Classic Spicy Moroccan Fish in Rich Sauce is a vibrant and aromatic dish featuring tender fish fillets simmered in a deeply flavorful sauce packed with paprika, cumin, turmeric, and fresh vegetables. Perfectly balanced with a spicy kick and fresh cilantro, this recipe brings Moroccan-inspired flavors straight to your table in under an hour.
Ingredients
Units
Scale
Fish and Seasoning
- 1 pound/450g salmon fillets (or any preferred fish)
- 1 teaspoon coarse salt (for seasoning fish)
Sauce and Vegetables
- 1/3 cup olive oil
- 1 red bell pepper, sliced into strips
- 1 serrano pepper or 2 jalapeno peppers, sliced into strips
- 1/2 cup chopped cilantro (divided)
- 2 carrots, peeled and cut into strips
- 1 russet potato, peeled and cut into 1” slices (optional)
- 6 garlic cloves, peeled and halved
- 1 tablespoon tomato paste
- 3/4 to 1 cup water
- 1 tablespoon sweet paprika
- 1/2 tablespoon hot paprika (adjust to taste)
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
Instructions
- Prepare the Vegetables and Spices: Heat a large sauté pan over medium heat and coat the bottom with the olive oil. Add the red bell pepper, serrano or jalapeno peppers, carrots, potato slices, and garlic to the pan. Sauté the vegetables for 2-3 minutes, allowing them to soften slightly and release their flavors.
- Add Spices and Tomato Paste: Sprinkle in the sweet paprika, hot paprika, coarse salt, cumin, turmeric, and add the tomato paste. Stir everything thoroughly and cook for an additional 2-3 minutes to bloom the spices and deepen the sauce’s flavor.
- Simmer the Sauce: Add half of the chopped cilantro and pour in about ¾ cup of water. Stir to combine, cover the pan, and let it cook for 12-15 minutes or until the vegetables become tender but not mushy, allowing the flavors to meld beautifully.
- Season and Add the Fish: Taste the sauce and adjust salt and spice to your liking. Lightly season the fish fillets with salt. Place the fillets gently into the pan, submerging them in the rich sauce so they are coated at least three-quarters of the way up. If needed, add up to an additional ¼ cup of water to ensure a saucy consistency. Spoon the sauce over the fish and sprinkle with the remaining cilantro. Cover the pan to trap the steam.
- Cook the Fish: Reduce the heat to low and cook the fish in the covered pan for 20-25 minutes. Halfway through cooking, spoon the sauce over the fillets to keep them moist and flavorful.
- Finish and Serve: Just before serving, garnish the fish with fresh lemon slices and squeeze fresh lemon juice over the dish to brighten the flavors with a citrusy zing. Serve immediately for best taste.
Notes
- You can substitute salmon with any firm white fish such as cod, halibut, or tilapia depending on your preference.
- The russet potato is optional; you can omit it or replace it with another root vegetable like sweet potatoes or turnips.
- Adjust the level of hot paprika and chili peppers to moderate or increase the heat according to your taste.
- This dish pairs well with couscous, rice, or crusty bread to soak up the rich sauce.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
