Moroccan Fish
Moroccan fish has been a weekly staple growing up for as long as I could remember. Every Friday night for Shabbat dinner, there would be a big pot of fish cooking on the stove top, and to this day it’s my favorite Friday night dish.
Fish fillets get cooked in a spicy paprika based sauce with hot green peppers, warm spices like cumin and turmeric, and fresh herbs. The sauce and veggies are delicious even on their own, and make for the best dip with fresh challah.
You may see many variations of this recipe online. I love using salmon, but grew up eating this dish with tilapia. I also like to add carrots and potatoes for some added veggies, and sometimes even chickpeas.
This recipe can be made with various types of white fish, and adjusted to your liking for spiciness. I love to add hot paprika in additional to long green peppers for a little extra kick.
Some recipes even call for preserved lemons which add delicious flavor, too!
Ingredients you’ll need for this recipe:
- Fish fillets, Ive used salmon, tilapia, cod and flounder. You can use any fish you prefer.
- Veggies: bell pepper, long green pepper (the spicy ones), carrots, potatoes & garlic
- Fresh cilantro
- Olive oil
- Tomato paste, or fresh chopped tomatoes
- Spices: paprika, hot paprika, salt, cumin and turmeric
How to make Moroccan Fish
This recipe comes together easily in just a few simple steps.
- Start by slicing up your veggies and sauteeing them in olive oil for a couple of minutes.
- Add the spices and tomato paste and mix together for another couple of minutes.
- Pour in the water and cilantro, then cover the pot to let the veggies cook for 12-15 minutes. Here’s where I like to adjust the salt or spiciness.
- Once the veggies are tender, place the fish fillets into the sauce. They should be covered at least 3/4 of the way through with the sauce. Spoon the sauce over each fish fillet, then cover the pot to let it simmer for 20-25 minutes.
- The fish should flake easily with a fork when ready. I like to finish this off with fresh lemon juice before serving.
This recipe definitely took a little practice to get just right, mainly because my mom doesn’t write down recipes and cooks from the heart (the best kind of cooking).
I’m so excited to share my version with you, and hope you guys love it as much as we do!
More salmon recipes you’ll love:
Slow Roasted Salmon with Fennel Slaw
Salmon in Parchment (Salmon en Papillote)
Harissa Silan (Date Syrup) Salmon
Moroccan Fish
Ingredients
- 4 pieces of fish (4 oz each). I used salmon but have made this with various white fish before
- Olive oil
- 1 red bell pepper
- 1 long green pepper, or 2 jalapeno peppers
- 1/2 cup cilantro, chopped
- 2 -3 carrots, peeled (optional)
- 1 russet potato, peeled (optional)
- 5 -6 garlic cloves
- 1 tbsp tomato paste
- 3/4 -1 cup water
- 1 tbsp sweet paprika
- 1/2 tbsp hot paprika, or add more sweet paprika
- 1 tsp salt
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1 lemon, half sliced
Directions
- Slice the bell pepper, carrots and green pepper to strips. Slice the potato into half and then into 1″ pieces. Cut each clove of garlic in half.
- Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/3 cup olive oil.
- Add all of the veggies to the pan and saute on medium heat for 2-3 minutes.
- Season with the paprika, salt, cumin, turmeric and tomato paste and stir and cook for another 2-3 minutes.
- Lower the flame to medium/low. Add in half of the cilantro and about 3/4 cups of water and stir everything together. Cover the pan and cook for about 12-15 minutes, until the veggies are tender. Taste and adjust salt and spice if needed. If you like your fish spicy, add some more hot paprika or red pepper flakes.
- Lightly salt the fish fillets and place them into the pan so that they’re coated in the sauce, at least 3/4 of the way to the top. If there isn’t enough sauce, add another 1/4 cup water. Spoon the sauce over each fish fillet.
- Top with remaining cilantro and cover the pan. Cook on a low flame for about 20-25 minutes, spooning the sauce over the fish halfway through.
- I like to add lemon slices from 1/2 a lemon at the end, and squeeze the remaining lemon juice over the top before serving.
It was amazing !!!
So happy to hear that!
Thank you
Esther
Thank you for your kind review, Marita! I’m so glad you enjoyed it
Hi Esther, I personally don’t love freezing cooked fish since I don’t think it reheats well. The sauce can definitely be doubled or even tripled and frozen, then thawed and cooked with the fish that day. If you search my site for my spicy fish meatballs, those can be made ahead and frozen and they’re cooked in the same sauce!