Name: Classic Spicy Moroccan Fish in Rich Sauce Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 1 pound/450g salmon fillets (or any fish of your choice); ⅓ cup olive oil; 1 tablespoon tomato paste; ¾ to 1 cup water; 1 tablespoon sweet paprika; ½ tablespoon hot paprika (adjust to taste); 1 teaspoon coarse salt; ½ teaspoon cumin; ¼ teaspoon turmeric; 1 red bell pepper, sliced into strips; 1 serrano pepper (or 2 jalapeno peppers), sliced into strips; ½ cup chopped cilantro; 2 carrots, peeled and cut into strips; 1 russet potato, peeled and cut into 1-inch slices (optional); 6 garlic cloves, peeled and halved; Fresh lemon slices; Fresh lemon juice (for squeezing on top)

Jump to Recipe· 4.2 from 42 reviews

If you have a craving for something vibrant, aromatic, and full of bold flavors, then you absolutely must try this Classic Spicy Moroccan Fish in Rich Sauce Recipe. It’s the perfect fusion of tender, flaky fish bathed in a deeply spiced, colorful sauce that’s brimming with warmth and just the right amount of heat. Every ingredient plays a role in creating a dish that tastes like a celebration on your plate, making it ideal for a cozy dinner or impressing guests. This recipe brings the spirit of Moroccan cuisine straight into your kitchen, delivering an unforgettable meal that’s both comforting and exciting.

Ingredients You’ll Need

A single piece of cooked chicken lies at the center of a white plate, covered with thick red sauce mixed with green herbs and small bits of spices. Around the chicken, there are chunks of cooked red tomatoes and a whole green chili, all sitting in a pool of shiny reddish-orange oil. A black fork is pressed into the chicken, revealing soft, tender texture inside with small peeled pieces falling apart. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Preparing this dish is a delight because it relies on simple, fresh ingredients that come together to create incredible depth of flavor. Each element—from the peppers to the spices—adds essential layers, whether it’s color, texture, or aromatic warmth, which makes this Classic Spicy Moroccan Fish in Rich Sauce Recipe shine.

Salmon fillets (1 pound/450g): Choose fresh, firm fish for the best texture and flavor, though you can swap in your favorite type of fish.
Olive oil (⅓ cup): Adds richness and helps meld the spices while sautéing the vegetables.
Red bell pepper (1, sliced): Brings sweet crunch and vibrant red color that livens up the sauce.
Serrano pepper (1) or jalapenos (2, sliced): These add the signature spicy kick that defines the dish, adjustable to your heat preference.
Chopped cilantro (½ cup): Offers fresh, herbaceous brightness that perfectly balances the spicy and smoky flavors.
Carrots (2, peeled and cut into strips): Introduce a subtle sweetness and tender bite to the sauce.
Russet potato (1, peeled and sliced, optional): Adds hearty texture and soaks up the delicious sauce when included.
Garlic cloves (6, peeled and halved): Infuse the dish with warm, pungent depth supporting all the other flavors.
Tomato paste (1 tablespoon): Concentrates the tomato flavor, creating a rich, slightly tangy base for the sauce.
Water (¾ to 1 cup): Helps cook the veggies down and creates the luscious sauce consistency.
Sweet paprika (1 tablespoon): Adds warm, smoky notes and a lovely red hue to the dish.
Hot paprika (½ tablespoon, adjustable): Brings a gentle fire that you can tweak depending on how spicy you want your Moroccan fish.
Coarse salt (1 teaspoon): Enhances all flavors and helps with seasoning the fish and sauce evenly.
Cumin (½ teaspoon): Adds earthy undertones that give this dish its authentic Moroccan vibe.
Turmeric (¼ teaspoon): Provides a subtle earthiness and beautiful golden color, elevating the sauce visually and flavor-wise.

How to Make Classic Spicy Moroccan Fish in Rich Sauce Recipe

The image shows a close-up of a cooked vegetable dish in a bowl with a white marbled background. The dish has multiple layers with thick carrot sticks in bright orange as the top layer, scattered green chili peppers, and round, sliced potatoes with a golden-brown color underneath. The vegetables are covered with a dark red spicy sauce that looks thick and shiny. Fresh chopped green herbs are sprinkled generously over the top, adding a fresh bright green contrast. The textures vary from soft cooked vegetables to the smooth wet sauce all mixed together. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Sautéing the Vegetables and Spices

Begin by heating a large sauté pan over medium heat and adding the olive oil to coat the bottom evenly. Once warm, add all your sliced vegetables—the red bell pepper, serrano pepper, carrots, potato if you’re using it, and garlic. Sautéing these veggies for 2 to 3 minutes softens and releases their natural sweetness. Then sprinkle in the sweet paprika, hot paprika, coarse salt, cumin, turmeric, and the tomato paste. Stir everything together and let those spices toast slightly for another few minutes, which intensifies their flavor wonderfully.

Step 2: Cooking the Sauce Base

Next, pour in half of the chopped cilantro along with about ¾ cup of water. Give the mixture a good stir to combine all the ingredients. Cover the pan and let it simmer for 12 to 15 minutes. During this time, the vegetables become tender and the sauce thickens, developing a deep, rich taste and a gorgeous color that makes this Classic Spicy Moroccan Fish in Rich Sauce Recipe so inviting.

Step 3: Adding the Fish to the Sauce

Taste your sauce and adjust the seasoning as needed, whether that’s a pinch more salt or an extra dusting of hot paprika for a bolder kick. Lightly season the fish fillets with salt, then nestle them into the pan, coating them generously with the delicious sauce so they’re submerged at least three-quarters of the way. If you notice the sauce looks a little thick, add a bit more water to keep it nice and saucy. Spoon the sauce over the fish, sprinkle with the remaining cilantro, then cover the pan again.

Step 4: Simmering the Fish Gently

Lower the heat and let the fish cook for 20 to 25 minutes, gently simmering in the spiced sauce. About halfway through, spoon some of that luscious sauce over the fillets to help keep them moist and soak up every bit of flavor. This slow, gentle cooking method ensures the fish comes out perfectly flaky and infused with the vibrant Moroccan spices.

Step 5: Final Touches Before Serving

Just before plating, add a few lemon slices on top of the fish and squeeze fresh lemon juice over everything. This bright citrus finish cuts through the richness of the sauce and accentuates the spices in the Classic Spicy Moroccan Fish in Rich Sauce Recipe, leaving your taste buds dancing with every bite.

How to Serve Classic Spicy Moroccan Fish in Rich Sauce Recipe

Garnishes

Simple garnishes make all the difference here — fresh lemon wedges, a sprinkle of chopped cilantro, or even a few slivers of red chili if you want to emphasize the heat. These touches add a pop of freshness and color, making your dish look as irresistible as it tastes.

Side Dishes

This dish pairs beautifully with fluffy couscous, fragrant basmati rice, or warm crusty bread to soak up that amazing sauce. A light cucumber and mint salad on the side can provide a cooling contrast that balances the spicy warmth perfectly.

Creative Ways to Present

For a festive touch, serve the fish in a shallow tagine or a rustic ceramic dish. Garnish with vibrant pomegranate seeds or toasted almonds for a subtle crunch and a burst of sweetness that complements the rich spiced sauce. It’s a feast both to the eyes and the palate.

Make Ahead and Storage

Storing Leftovers

After enjoying your Moroccan fish feast, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce tends to intensify as it sits, so the flavors will become even more harmonious.

Freezing

Freezing this dish is possible but not always ideal. The delicate texture of fish can change once thawed. If you want to freeze, place the fish and sauce separately in freezer-safe containers and consume within one month for the best results.

Reheating

When it’s time for round two, gently reheat the fish and sauce on low heat to prevent overcooking the fish. Spoon the sauce over frequently to keep everything moist and flavorful. Avoid microwaving as it can alter the texture.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While salmon is fantastic here for its richness, firm white fish like cod, halibut, or sea bass also work wonderfully. Just adjust cooking times slightly depending on the thickness of your fillets.

How spicy is this Classic Spicy Moroccan Fish in Rich Sauce Recipe?

The heat level is moderate, thanks mostly to the serrano or jalapeno peppers and hot paprika. You can easily scale the spiciness up or down by using fewer peppers or milder paprika based on your preference.

Is this recipe authentic Moroccan cuisine?

This dish is inspired by traditional Moroccan flavors, combining typical spices and cooking techniques. While it may not replicate a family recipe from Morocco exactly, it captures the essence of Moroccan culinary magic perfectly.

Can I make this recipe vegetarian?

You can! Simply substitute the fish with hearty vegetables like eggplant, zucchini, or chickpeas, and follow the sauce preparation as is. It’s a lovely way to enjoy the spices without seafood.

What is the best way to adjust the sauce consistency?

If your sauce is too thick, gently stir in extra water or broth a little at a time. If it’s too thin, allow it to simmer uncovered for a bit longer to reduce and intensify the flavors.

Final Thoughts

I genuinely hope you’ll give this Classic Spicy Moroccan Fish in Rich Sauce Recipe a try soon. It’s a wonderful way to bring exciting international flavors into your home kitchen without fuss. The vibrant colors, the warming spices, and the tender fish come together to create a dish that’s both comforting and full of life. Cooking and sharing this meal always feels like a special occasion, even on the busiest nights. Trust me, once you taste it, it will become a cherished favorite for your culinary repertoire.