Description
This Classic Spicy Moroccan Fish recipe features tender salmon fillets simmered in a rich, aromatic sauce bursting with bold flavors from paprika, garlic, and fresh herbs. A perfect balance of heat from serrano or jalapeno peppers, sweetness from carrots and bell peppers, and earthiness from turmeric makes this dish a vibrant and comforting meal. Ideal for seafood lovers seeking an exotic twist, it can be served with crusty bread or couscous to soak up the flavorful sauce.
Ingredients
Scale
Fish and Sauce Base
- 1 pound/450g salmon fillets (any fish preferred)
- ⅓ cup olive oil
- 1 tablespoon tomato paste
- ¾ to 1 cup water
- 6 garlic cloves, peeled and halved
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” slices (optional)
Spices
- 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: Start by slicing the red bell pepper and serrano or jalapeno peppers into strips. Peel and cut the carrots into strips and slice the russet potato into 1-inch slices if using. Chop fresh cilantro and halve the garlic cloves.
- Sauté vegetables: Heat the olive oil in a large skillet or pan over medium heat. Add the garlic halves, bell peppers, serrano peppers, carrots, and potato slices to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and the garlic becomes fragrant.
- Add spices and tomato paste: Stir in the sweet paprika, hot paprika, cumin, turmeric, and coarse salt. Cook for another minute to allow the spices to bloom and release their aroma. Then, mix in the tomato paste thoroughly with the vegetables and spices.
- Simmer the sauce: Pour in ¾ to 1 cup of water, depending on the desired sauce thickness. Bring the mixture to a gentle simmer and cook for about 10 minutes, or until the vegetables are tender and the flavors meld together into a rich sauce.
- Add the fish: Nestle the salmon fillets (or your chosen fish) gently into the simmering sauce. Spoon some sauce over the fish to coat evenly. Cover the pan and let the fish cook for 6 to 8 minutes or until it is fully cooked through and flakes easily with a fork.
- Finish and garnish: Remove the pan from heat. Sprinkle the chopped cilantro over the fish and sauce for a fresh herbal touch. Serve immediately with your choice of side such as couscous, rice, or crusty bread to soak up the delicious sauce.
Notes
- Use any firm white fish fillets if you prefer over salmon.
- The russet potato is optional but adds heartiness to the dish.
- Adjust the amount of hot paprika and serrano peppers according to your preferred spice level.
- For a thicker sauce, reduce the water amount or simmer longer.
- Serve with warm bread or couscous to complement the rich sauce.
Keywords: Moroccan fish recipe, spicy fish stew, salmon in spicy sauce, North African cuisine, easy fish dinner