Classic Spicy Moroccan Fish in Rich Sauce is a warming, flavour-packed dish where firm fish fillets simmer in a vibrant sauce made from bell pepper, chili, garlic, tomato paste and aromatic Moroccan spices like paprika, cumin and turmeric. The combination gives you both heat and depth, while the sauce becomes rich and saucy—perfect for serving with crusty bread, rice or couscous.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: ~55 minutes
Ingredients
- 1 lb (≈450 g) fish fillets (any firm white fish or salmon)
- ⅓ cup olive oil
- 1 red bell pepper, sliced into strips
- 1 serrano pepper or 2 jalapeños, sliced into strips
- ½ cup chopped fresh cilantro
- 2 carrots, peeled and sliced into strips (optional)
- 1 russet potato, peeled and sliced (optional)
- 6 garlic cloves, peeled and halved
- 1 tbsp tomato paste
- ¾ to 1 cup water
- 1 tbsp sweet paprika
- ½ tbsp hot paprika (adjust spice level)
- 1 tsp coarse salt
- ½ tsp ground cumin
- ¼ tsp turmeric
Instructions
➜ Heat a large sauté pan over medium heat and add the olive oil. Add the bell pepper, sliced chili, carrots and potato (if using). Sauté for 2–3 minutes until vegetables begin to soften.
➜ Add garlic cloves, tomato paste and the spice mix (paprika, hot paprika, salt, cumin, turmeric). Stir and cook for another 2–3 minutes.
➜ Add chopped cilantro (half of it) and water. Stir everything together, cover the pan and cook for about 12–15 minutes until the vegetables are tender.
➜ Taste and adjust salt or spice level as needed. Lightly season the fish fillets with salt, then nestle them into the sauce, ensuring they are covered about three-quarters by the sauce. Add more water if needed.
➜ Spoon sauce over each fillet, top with remaining cilantro, cover the pan and cook on low for 20-25 minutes, spooning sauce over the fish halfway through cooking.
➜ Just before serving, garnish with lemon slices and squeeze fresh lemon juice over the dish for a bright finish.
Pro Tips (FAQ-Style)
What type of fish can I use?
Any firm-fleshed fish like cod, sea bass, halibut or salmon works well. The key is a fillet that will hold together during simmering.
How spicy is this dish?
This recipe includes hot paprika and chili peppers, giving moderate heat. You can adjust the level by reducing or omitting the hot paprika or using milder peppers.
Can I make any parts ahead?
Yes—slice the vegetables and measure the spices ahead of time. The dish is best cooked fresh for optimal sauce texture and fish tenderness.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| ~1/4 of recipe (1 fillet + sauce) | ~310 kcal | ~28 g | ~10 g | ~17 g | ~2 g | ~3 g |
Nutrition facts are estimated.
