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Plate of classic spicy Moroccan fish in rich sauce garnished with herbs.

Classic Spicy Moroccan Fish in Rich Sauce

A delightful and quick dish that wraps you in warmth, featuring fish simmered in a rich, spicy sauce with colorful vegetables. Perfect for busy nights or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound salmon fillets Feel free to use any fish you prefer.
  • ⅓ cup olive oil
  • 1 cup water Add more water as needed to keep it saucy.
  • 1 red bell pepper sliced into strips
  • 1 serrano pepper sliced into strips Or use 2 jalapeno peppers for a milder taste.
  • ½ cup chopped cilantro Can substitute with fresh parsley.
  • 2 carrots Peeled and cut into strips.
  • 1 russet potato peeled and cut into 1” slices (optional)
  • 6 cloves garlic Peeled and halved.
  • 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

Method
 

Preparation
  1. Heat a large sauté pan over medium heat and coat the bottom with olive oil.
  2. Add all the veggies to the pan and sauté for about 2-3 minutes until they start to soften.
  3. Sprinkle in the sweet paprika, salt, cumin, turmeric, and tomato paste. Stir everything together and cook for an additional 2-3 minutes to let the spices bloom.
  4. Toss in half of the chopped cilantro and around ¾ cup of water. Stir, cover the pan, and let it cook for 12-15 minutes until the veggies are tender and coated in flavor.
  5. Taste and adjust the salt and spice levels according to your preference.
  6. Lightly season the fish fillets with salt and place them in the pan, making sure they are generously coated with the sauce.
  7. Spoon the sauce over each fillet, top with the remaining cilantro, and cover the pan.
  8. Cook on a low flame for 20-25 minutes, spooning the sauce over the fish halfway through.
  9. Just before serving, garnish with refreshing lemon slices and a squeeze of fresh lemon juice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. It reheats beautifully in the microwave, or gently on the stovetop over low heat.