Description
This Classic Spicy Moroccan Fish is a flavorful and aromatic dish featuring tender salmon fillets simmered in a rich, spicy sauce made with sweet and hot paprika, garlic, and fresh vegetables. Inspired by traditional Moroccan flavors, this recipe offers a perfect balance of heat and depth, enhanced by fresh cilantro and a medley of colorful vegetables. Ideal for a comforting and nutritious meal, it highlights the beautiful spices and textures characteristic of Moroccan cuisine.
Ingredients
Scale
Fish
- 1 pound (450g) salmon fillets (or any preferred fish)
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
Spices and Seasonings
- 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: Begin by slicing 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 rounds. Chop the cilantro finely and peel and halve the garlic cloves.
- Heat the Olive Oil: In a large skillet or pan, warm the ⅓ cup of olive oil over medium heat until shimmering. This will provide the base for sautéing vegetables and building the sauce.
- Sauté the Vegetables and Garlic: Add the sliced red bell pepper, serrano/jalapeno peppers, carrot strips, and garlic halves to the pan. Cook them gently until they start to soften and the garlic is fragrant, about 5-7 minutes.
- Add the Tomato Paste and Spices: Stir in 1 tablespoon of tomato paste followed by the sweet paprika, hot paprika, coarse salt, cumin, and turmeric. Mix thoroughly to coat the vegetables and develop the rich, aromatic base of the sauce.
- Add Water and Simmer: Pour in ¾ to 1 cup of water, stirring to combine all ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld together and the sauce to thicken slightly, about 5 minutes.
- Add Potatoes (Optional): If using potatoes, add the 1-inch slices to the sauce at this point, arranging them carefully to ensure even cooking. Cover the pan and simmer for about 10 minutes to allow the potatoes to cook.
- Add the Fish: Nestle the salmon fillets (or chosen fish) into the sauce and on top of the vegetables. Cover and cook gently for about 8-10 minutes, depending on thickness, until the fish is cooked through and flakes easily with a fork.
- Finish with Cilantro: Once cooked, sprinkle the chopped cilantro over the dish for a fresh herbal note and turn off the heat.
- Serve: Serve the spicy Moroccan fish hot, spooning the rich sauce over the fish and vegetables. This dish pairs beautifully with couscous, rice, or crusty bread to soak up the flavorful sauce.
Notes
- Adjust the amount of hot paprika or serrano/jalapeno peppers to control the heat level.
- The russet potato is optional but adds a nice heartiness and helps balance the spiciness.
- You can substitute salmon with other firm white fish like cod, haddock, or tilapia.
- For a gluten-free version, avoid serving with bread and pair with rice or gluten-free couscous.
- Use fresh cilantro as a garnish for the best vibrant flavor.
Keywords: Moroccan fish, spicy fish recipe, salmon recipe, North African cuisine, spicy seafood dish, easy Moroccan dinner