Classic Spicy Moroccan Fish in Rich Tomato Sauce Recipe
This Classic Spicy Moroccan Fish recipe features tender chunks of firm white fish simmered in a rich, aromatic sauce made with a blend of traditional Moroccan spices, tomatoes, and fresh herbs. Perfectly balanced with cumin, paprika, turmeric, and a hint of cayenne, this dish brings bold flavors and vibrant colors to your table, served best with couscous, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
Fish and Sauce Ingredients
- 1 1/2 pounds firm white fish fillets (such as cod or halibut), cut into chunks
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 can (14 oz) diced tomatoes
- 1/2 cup water or fish stock
- Salt and black pepper, to taste
- Juice of 1 lemon
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Instructions
- Heat the Oil and Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become soft and translucent, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, ensuring it doesn’t brown to maintain a fresh garlic flavor.
- Add and Toast Spices: Mix in ground cumin, paprika, turmeric, cayenne pepper, coriander, and cinnamon. Cook for 1-2 minutes while stirring frequently to release their aromatic oils and deepen flavor.
- Add Tomatoes and Liquid: Pour in the canned diced tomatoes along with water or fish stock. Stir well to combine all ingredients evenly, then bring the sauce to a simmer over medium heat.
- Season and Simmer: Season the sauce with salt and black pepper to your preference. Let it gently simmer uncovered for about 10 minutes so the sauce thickens and the flavors meld beautifully.
- Add Fish Chunks: Carefully add the fish chunks into the simmering sauce, making sure they are evenly spaced. Spoon some sauce over the fish pieces to coat them well.
- Cook Fish: Cover the skillet and allow the fish to cook gently for 8-10 minutes. The fish should be cooked through and easily flake with a fork when done.
- Finish with Herbs and Lemon: Stir in the chopped fresh cilantro and parsley along with the juice of one lemon. Taste and adjust the seasoning if needed.
- Serve: Serve the Moroccan spicy fish hot, paired perfectly with crusty bread, couscous, or rice for a complete meal.
Notes
- Adjust cayenne pepper according to your spice preference to make it milder or spicier.
- Use firm white fish like cod, halibut, or snapper for best texture that holds up during cooking.
- Fresh herbs added at the end brighten the sauce and add a fresh aroma.
- If you prefer a thicker sauce, simmer uncovered a bit longer before adding fish.
- Fish stock can be substituted with vegetable broth for a lighter flavor or if fish stock is unavailable.
Keywords: Moroccan fish, spicy fish recipe, cod in tomato sauce, North African cuisine, Mediterranean fish stew, cumin fish recipe, turmeric fish, one pan fish dish
