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Classic Spicy Moroccan Fish in Rich Sauce Recipe

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4.3 from 24 reviews

Classic Spicy Moroccan Fish is a flavorful and aromatic dish featuring tender salmon fillets simmered in a rich, spicy sauce made with paprika, garlic, fresh vegetables, and fragrant Moroccan spices. This hearty recipe blends sweet and hot paprika and a medley of vibrant vegetables, creating a comforting and spicy meal perfect for any occasion.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Fish

  • 1 pound/450g salmon fillets (or any preferred fish)

Vegetables & Herbs

  • 1 red bell pepper, sliced into strips
  • 1 serrano pepper (or 2 jalapeno peppers), sliced into strips
  • ½ cup chopped cilantro, divided
  • 2 carrots, peeled and cut into strips
  • 1 russet potato, peeled and cut into 1” slices (optional)
  • 6 garlic cloves, peeled and halved

Spices & Seasonings

  • ⅓ cup olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon sweet paprika
  • ½ tablespoon hot paprika (adjust to taste)
  • 1 teaspoon coarse salt
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric

Liquids

  • ¾ to 1 cup water

Instructions

  1. Sauté the vegetables and spices: Heat a large sauté pan over medium heat and add the olive oil to coat the bottom. Add the red bell pepper, serrano or jalapeno peppers, carrots, potato slices if using, and garlic cloves. Sauté for 2-3 minutes until they start to soften. Sprinkle in the sweet paprika, hot paprika, coarse salt, cumin, turmeric, and tomato paste. Stir well and cook for another 2-3 minutes to release the spices’ aroma.
  2. Simmer the vegetables: Add half of the chopped cilantro and around ¾ cup of water to the pan. Stir everything together, cover the pan, and cook on medium-low heat for 12-15 minutes until the vegetables are tender and infused with the spices.
  3. Prepare the fish and adjust seasoning: Taste the sauce and adjust salt and spice levels as desired—add more hot paprika or red pepper flakes for extra heat. Lightly season the salmon fillets with salt and place them gently into the pan on top of the veggie sauce, making sure they are coated by the sauce at least three-quarters of the way up. Add additional water (up to ¼ cup) if needed to enhance the sauce. Spoon sauce over the fish and sprinkle the remaining cilantro on top. Cover the pan.
  4. Cook the fish gently: Lower the heat to a low flame and cook for 20-25 minutes until the fish is tender and cooked through. Halfway through cooking, spoon the sauce over the fish to keep it moist and flavorful.
  5. Serve with garnish: Just before serving, garnish the dish with fresh lemon slices and squeeze some fresh lemon juice over the fish to add a bright, citrusy zing that complements the spicy sauce perfectly.

Notes

  • Use any firm white fish or salmon according to preference.
  • The potato is optional but adds heartiness to the dish.
  • Adjust the level of hot paprika or substitute with red pepper flakes to control spiciness.
  • Serve with crusty bread, couscous, or rice to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Moroccan

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