Welcome to your next culinary adventure! Today, we’re diving into the vibrant and aromatic world of Moroccan cuisine with a dish that’s bound to tantalize your taste buds: Classic Spicy Moroccan Fish in Rich Sauce. This recipe is a celebration of bold flavors and hearty ingredients, perfect for a cozy dinner or a special gathering.
Imagine tender salmon fillets simmered in a luscious sauce infused with fragrant spices, colorful vegetables, and fresh herbs. Every bite is a symphony of flavors that transports you straight to the bustling streets of Morocco. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple yet impressive enough to make you feel like a culinary maestro.
Prep and Cook Time
This dish comes together in less than an hour, making it ideal for both weeknight meals and weekend feasts. With just 10 minutes of prep time and 45 minutes of cooking, you’ll have a masterpiece ready to serve in 55 minutes flat. The recipe yields four servings, but feel free to adjust the quantities to suit your needs.
What You’ll Need
Before we dive into the recipe, let’s gather the essentials. You’ll need a large sauté pan with a lid to bring this dish to life. Now, let’s take a look at the ingredients:
Ingredients
- 1 pound (450g) salmon fillets: Feel free to substitute with your favorite fish.
- ⅓ cup olive oil: For sautéing the veggies and creating a rich base.
- 1 red bell pepper: Sliced into strips for a pop of color and sweetness.
- 1 serrano pepper or 2 jalapeno peppers: Sliced into strips for a spicy kick.
- ½ cup chopped cilantro: Adds freshness and depth to the dish.
- 2 carrots: Peeled and cut into strips for texture and natural sweetness.
- 1 russet potato (optional): Peeled and cut into 1-inch slices for extra heartiness.
- 6 garlic cloves: Peeled and halved for bold, aromatic flavor.
- 1 tablespoon tomato paste: Enhances the richness of the sauce.
- ¾ to 1 cup water: To create the perfect saucy consistency.
- 1 tablespoon sweet paprika: Adds warmth and color.
- ½ tablespoon hot paprika: Adjust to your spice tolerance.
- 1 teaspoon coarse salt: For seasoning the dish.
- ½ teaspoon cumin: Brings earthy depth to the sauce.
- ¼ teaspoon turmeric: Adds a golden hue and subtle bitterness.
Step-by-Step Instructions
Step 1: Sauté the Veggies
Heat your 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 to the pan. Sauté for 2-3 minutes until the vegetables begin to soften and release their aromas.
Step 2: Build the Flavor Base
Sprinkle in the sweet paprika, hot paprika, salt, cumin, turmeric, and tomato paste. Stir everything together thoroughly, allowing the spices to bloom and meld with the veggies for another 2-3 minutes.
Step 3: Create the Sauce
Add half of the chopped cilantro and approximately ¾ cup of water to the pan. Stir well to combine all the ingredients, then cover the pan with its lid. Let it cook for 12-15 minutes until the vegetables reach tender perfection.
Step 4: Adjust Seasoning
Taste the sauce and adjust the salt and spice levels according to your preference. If you’re feeling adventurous, add more hot paprika or a pinch of red pepper flakes for an extra kick.
Step 5: Add the Fish
Lightly season your salmon fillets with salt and nestle them into the pan, ensuring they’re generously coated with sauce—ideally about three-quarters of the way up. If needed, add another ¼ cup of water to enhance the sauciness. Spoon some of the sauce over each fillet, then sprinkle with the remaining cilantro before covering the pan again.
Step 6: Simmer to Perfection
Reduce the heat to low and let the fish cook for 20-25 minutes, spooning more sauce over it halfway through for maximum flavor infusion. The salmon will absorb all those wonderful spices while remaining tender and flaky.
Step 7: Garnish and Serve
Just before serving, garnish your dish with fresh lemon slices and squeeze some lemon juice over the top for a citrusy zing that balances the richness of the sauce. Pair it with warm crusty bread or fluffy couscous to soak up every drop of that delectable sauce.
Why You’ll Love This Recipe
This Classic Spicy Moroccan Fish is more than just a meal—it’s an experience. The combination of spices creates a harmonious blend of warmth and heat, while the vegetables add texture and sweetness. The salmon is perfectly cooked, tender yet firm, enveloped in a sauce that’s rich, aromatic, and utterly irresistible.
Whether you’re hosting guests or treating yourself to an indulgent dinner, this dish is sure to impress. Plus, it’s versatile! Swap out salmon for cod, halibut, or even shrimp if you prefer. You can also customize the spice levels to suit your palate—mild or fiery, it’s up to you!
Final Thoughts
Now that you have this recipe in hand, it’s time to roll up your sleeves and bring some Moroccan magic into your kitchen. This Classic Spicy Moroccan Fish in Rich Sauce is a dish that will transport you to faraway lands with every bite. It’s bold, comforting, and packed with flavor—a true testament to the beauty of Moroccan cuisine.
So what are you waiting for? Gather your ingredients, turn on some music that inspires wanderlust, and savor every moment of creating this masterpiece. Bon appétit!
PrintClassic Spicy Moroccan Fish in Rich Sauce
You’re warmly invited to indulge in the exquisite flavors of this classic spicy Moroccan fish. Tender salmon fillets simmered in aromatic spices and vegetables, creating a truly unforgettable culinary experience.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Gluten Free
Ingredients
- 1 pound (450g) salmon fillets (or fish of choice)
- 1/3 cup olive oil
- 1 red bell pepper, sliced
- 1 serrano pepper (or 2 jalapeños), sliced
- 1/2 cup chopped cilantro
- 2 carrots, peeled and cut into strips
- 1 russet potato, peeled and sliced (optional)
- 6 garlic cloves, halved
- 1 tablespoon tomato paste
- 3/4 to 1 cup water
- 1 tablespoon sweet paprika
- 1/2 tablespoon hot paprika (adjust to taste)
- 1 teaspoon coarse salt
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
Instructions
1. Heat olive oil in a large sauté pan over medium heat. Add all vegetables and sauté for 2–3 minutes.
2. Add tomato paste, paprika, salt, cumin, and turmeric. Stir and cook for another 2–3 minutes.
3. Add half of the chopped cilantro and 3/4 cup water. Stir, cover, and cook for 12–15 minutes until vegetables are tender.
4. Taste and adjust salt and spice. Add more hot paprika or red pepper flakes for extra heat if desired.
5. Season fish with salt and nestle fillets into the sauce. Add more water if needed so sauce reaches 3/4 up the fillets.
6. Spoon sauce over fillets, top with remaining cilantro, cover, and cook on low for 20–25 minutes.
7. Halfway through, spoon more sauce over the fish.
8. Before serving, garnish with lemon slices and a squeeze of fresh lemon juice.
Notes
• You may substitute salmon with cod, tilapia, or any firm white fish.
• Potato slices can be omitted or replaced with zucchini for a lighter version.
• For a deeper flavor, prepare the sauce base ahead of time and reheat with the fish.
• Serve with crusty bread, couscous, or rice to soak up the sauce.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 370
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 3.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
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