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Classic Spicy Moroccan Fish in Rich Sauce Recipe

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4.2 from 42 reviews

This Classic Spicy Moroccan Fish in Rich Sauce is a flavorful and aromatic dish that combines tender fish fillets with a vibrant medley of vegetables and a fragrant Moroccan spice blend simmered in a rich, savory sauce. Perfect for a wholesome and exotic meal, this recipe brings bold North African flavors to your table in under an hour.

Ingredients

Fish and Sauce

  • 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

Vegetables and Herbs

  • 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

Garnish

  • Fresh lemon slices
  • Fresh lemon juice (for squeezing on top)

Instructions

  1. Prepare the vegetables and start sautéing: Heat a large sauté pan over medium heat and coat the bottom with olive oil. Add the red bell pepper, serrano or jalapeno peppers, carrots, potato slices (if using), and garlic cloves. Sauté the vegetables gently for 2-3 minutes to begin softening them.
  2. Add spices and tomato paste: Sprinkle in the sweet paprika, hot paprika, coarse salt, cumin, turmeric, and stir in the tomato paste. Continue cooking and stirring for another 2-3 minutes to allow the spices and tomato paste to release their flavors and coat the vegetables.
  3. Simmer the vegetables: Pour in about ¾ cup of water and add half of the chopped cilantro. Stir everything together, then cover the pan and let the vegetables simmer gently over medium-low heat for 12-15 minutes, until they become tender but not mushy.
  4. Season and add fish: Taste the sauce and adjust salt and spiciness as desired, adding more hot paprika or red pepper flakes for extra heat if preferred. Lightly season the salmon fillets with salt. Place the fillets carefully into the pan, nestling them into the sauce and vegetables so they are at least ¾ submerged. If the sauce looks too thick, add up to an additional ¼ cup of water.
  5. Cook fish gently: Reduce the heat to low, cover the pan, and cook the fish for 20-25 minutes. Spoon sauce over the fish halfway through cooking to keep it moist and flavorful. The fish is done when it flakes easily with a fork.
  6. Garnish and serve: Just before serving, sprinkle the remaining chopped cilantro over the fish and garnish with fresh lemon slices. Squeeze fresh lemon juice on top to add a bright citrusy finish. Serve warm with your favorite side dishes.

Notes

  • You can substitute salmon with any firm white fish such as cod, haddock, or sea bass.
  • The russet potato is optional, but adds a hearty texture and thickens the sauce slightly.
  • Adjust the level of heat by varying the amount of hot paprika or by adding red pepper flakes.
  • This dish pairs beautifully with couscous, rice, or crusty bread to soak up the sauce.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Find it online: https://justsosavory.com/classic-spicy-moroccan-fish-in-rich-sauce-recipe/