Classic Spicy Moroccan Fish in Rich Sauce

Why You’ll Love This Recipe

What I love most about this Classic Spicy Moroccan Fish is the depth of flavor in the sauce. The blend of spices infuses the fish with an aromatic warmth without being overly hot. It’s a wonderful balance between spice and richness, and the fresh cilantro and lemon add a burst of brightness that cuts through the richness of the sauce. Plus, it’s so easy to make! The fish is simmered in the sauce, making it moist and full of flavor. It’s the perfect dish for a cozy dinner or for impressing guests with a dish that’s as beautiful as it is tasty.

Ingredients

• 4 white fish fillets (cod, tilapia, or haddock work well)

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon ground paprika

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon cayenne pepper (adjust to taste)

• Salt and pepper to taste

• 1/2 cup water or fish broth

• 1 tablespoon fresh lemon juice

• 1/4 cup fresh cilantro, chopped

• 1 tablespoon fresh parsley (optional, for garnish)
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and golden.

2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

3. Stir in the cumin, paprika, cinnamon, turmeric, and cayenne pepper. Cook for 1-2 minutes to allow the spices to bloom and become fragrant.

4. Add the diced tomatoes and tomato paste to the skillet, stirring to combine. Pour in the water or fish broth and bring to a simmer. Season with salt and pepper to taste.

5. Gently place the fish fillets into the sauce, spooning some sauce over the fish. Cover the skillet and let the fish simmer for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

6. Once the fish is cooked, stir in the lemon juice and fresh cilantro. Taste the sauce and adjust seasoning if needed.

7. Serve the fish fillets with the rich sauce spooned over them, and garnish with fresh parsley if desired.

Servings and Timing

This recipe serves about 4 people. The cooking time is around 20-25 minutes, making it a quick and flavorful meal that I can enjoy in under 30 minutes.

Variations

• Different Fish: I can easily swap the white fish for other varieties, such as snapper, sea bass, or even salmon, depending on what I have available or prefer.

• Add Vegetables: I love adding some bell peppers, zucchini, or olives to the sauce for extra texture and flavor. These vegetables soak up the rich sauce and add a beautiful color contrast.

• More Heat: If I’m craving extra heat, I can increase the cayenne pepper or add some chopped fresh chili peppers to the sauce.

• Make it a One-Pot Meal: I sometimes serve this with couscous or rice. The sauce is perfect for soaking into the grains, making it a filling and complete meal.

Storage/Reheating

Leftover Moroccan fish can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, I gently warm the fish in the sauce over low heat on the stovetop until heated through, making sure not to overcook the fish. I don’t recommend freezing this dish, as the texture of the fish can change once frozen and reheated.

FAQs

Can I use frozen fish fillets for this recipe?

Yes! I often use frozen fish fillets for convenience. Just be sure to thaw them completely before cooking to ensure they cook evenly.

What is the best fish to use for this recipe?

White fish like cod, haddock, or tilapia work well in this dish, as they are mild in flavor and flake easily when cooked. I can also use more flavorful fish like sea bass or snapper if I prefer a stronger fish flavor.

Can I make the sauce ahead of time?

Yes, the sauce can be made ahead and stored in the fridge for up to 2 days. When ready to cook, I just add the fish and simmer. The flavors actually improve after a day or two, so this is a great make-ahead option.

Is this dish very spicy?

The level of spice in this dish can be adjusted to suit my taste. I typically use a moderate amount of cayenne pepper, but if I’m not a fan of too much heat, I can reduce the cayenne or omit it entirely.

Can I serve this dish with something other than couscous or rice?

Absolutely! I can pair this dish with a simple green salad, roasted vegetables, or even crusty bread to soak up the rich sauce. The sauce is versatile and pairs well with many side dishes.

Conclusion

This Classic Spicy Moroccan Fish in Rich Sauce is a dish that I keep coming back to for its vibrant flavors and comforting qualities. The combination of aromatic spices, tender fish, and rich tomato sauce is irresistibly delicious. It’s the perfect meal to spice up a weeknight dinner or impress guests at a dinner party. I love how versatile it is whether I serve it with rice, couscous, or fresh bread, it’s always a hit!

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