Classic Spicy Moroccan Fish in Rich Sauce Recipe
This Classic Spicy Moroccan Fish recipe features tender salmon fillets simmered in a rich, flavorful sauce made from bell peppers, serrano peppers, garlic, and a blend of aromatic Moroccan spices. The dish is vibrant and spicy, enhanced by the sweetness of paprika and the earthiness of cumin and turmeric. Vegetables like carrots and optional potatoes add body and texture, making this a hearty and satisfying meal. Perfect for those who love bold, exotic flavors with a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Halal
Ingredients
Scale
Fish and Vegetables
- 1 pound (450g) salmon fillets (or any fish of your choice)
- 1 red bell pepper, sliced into strips
- 1 serrano pepper, or 2 jalapeno peppers, sliced into strips
- 2 carrots, peeled and cut into strips
- 1 russet potato, peeled and cut into 1-inch slices (optional)
- 6 garlic cloves, peeled and halved
- ½ cup chopped cilantro
Spices and Sauce
- 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
Instructions
- Prepare the Ingredients: Slice the red bell pepper and serrano (or jalapeno) peppers into strips. Peel and cut the carrots into strips and, if using, peel and slice the russet potato into 1-inch pieces. Peel and halve the garlic cloves. Chop the cilantro and set aside.
- Sauté the Vegetables: Heat the olive oil in a large skillet or saucepan over medium heat. Add the sliced red bell pepper, serrano or jalapeno peppers, carrots, and garlic. Sauté for about 5-7 minutes until the vegetables begin to soften and aromatic.
- Add Spices and Tomato Paste: Stir in the tomato paste, sweet paprika, hot paprika, coarse salt, cumin, and turmeric. Cook for 2 minutes, stirring frequently, to allow the spices to bloom and deepen in flavor.
- Add Water and Simmer: Pour in ¾ to 1 cup of water, stirring well to combine everything into a rich sauce. Bring the mixture to a gentle simmer.
- Add Potatoes (Optional): If using potatoes, carefully arrange the slices into the simmering sauce, cover, and let cook for about 10 minutes to allow them to soften.
- Cook the Fish: Nestle the salmon fillets into the sauce and vegetables, spooning some sauce over the top. Cover and simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finish and Garnish: Once the fish is done, sprinkle the chopped cilantro over the dish for a fresh, herbal finish. Adjust seasoning with salt or additional hot paprika if desired.
- Serve: Serve the spicy Moroccan fish hot, spooning the rich vegetable and pepper sauce over the fish. Excellent alongside couscous, rice, or crusty bread to soak up the flavorful sauce.
Notes
- You can substitute salmon with other firm fish such as cod, halibut, or sea bass.
- The potato is optional but adds a nice heartiness; you can omit or replace with extra carrots or chickpeas for different textures.
- Adjust the heat level by varying the amount or type of chili peppers used.
- Leftovers store well in the refrigerator for up to 2 days and taste great warmed.
- For a gluten-free meal, ensure the tomato paste and other ingredients are gluten-free certified.
Keywords: Moroccan fish, spicy fish recipe, salmon recipe, North African cuisine, spicy Moroccan sauce, healthy fish dinner