Let's Review The List of Ingredients For the Moroccan Fish Recipe

This traditional Moroccan Fish Recipe is often served at Shabbat dinner. It’s delicious, flavorful, and very low in fat and also calories.

A very close friend of mine makes the most delicious Moroccan fish recipe. Either way, this Moroccan Fish Recipe is amazing, and I highly recommend giving it a try! Let me just tell you, this comforting, flavor-packed Moroccan fish recipe will change your fish dinner game forever! A simple braised cod recipe in a saucy chickpea, tomato, and also bell pepper medley with aromatics and warm Moroccan spices also.

To me, this Morrocan fish recipe is the kind of homey fish stew that you eat with close friends and also family. Delicious. Saucy. And also wonderfully messy!

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Moroccan Fish Recipe

This traditional Moroccan Fish Recipe is often served at Shabbat dinner. It’s delicious, flavorful, and also very low in fat and calories. Truly a delicious and easy dinner recipe.

Ingredients of Moroccan Fish Recipe

This is basically a braised cod recipe with a big Moroccan twist! My cod fillet pieces were thin enough, so braising stove-top seemed to be the perfect option for a juicy delicious fish. And, as you can see in the photos, I added some chickpeas to make for a heartier fish dinner. Why not throw in a bit of plant-based protein to stretch the meal and make the perfect bed for our fish?!

Extra Virgin Olive Oil (I used Private Reserve EVOO)
8 garlic cloves, divided (4 minced cloves and 4 sliced)
2 tbsp tomato paste
2 medium tomatoes, diced
1 red pepper, cored, sliced
1 15-oz can chickpeas, drained and rinsed
1 ½ cup water
Large handful of fresh cilantro (about 1 cup fresh cilantro)
Kosher salt and black pepper
1 ½ tsp Ras El Hanout, divided
1 ½ lb cod fillet pieces (about ½ inch in thickness)
¾ tsp paprika
½ tsp cumin
Juice of ½ lemon
½ lemon, sliced into thin rounds

So Let’s Review The Full List of Ingredients For This Moroccan Fish Recipe:

– For the base or saucy part of this fish recipe: extra virgin olive oil, garlic, tomato paste (adds great depth), chopped tomatoes, red bell peppers, water (for the saucy part), and chickpeas (canned chickpeas or already boiled is what you’re looking for here.)

– For the Fish: I chose cod fillet. You can change the fish option according to what you have–grouper, sea bass, or halibut will work (I don’t typically use tilapia though). The important thing is that the fish fillets are thin enough to cook quickly (mine were about ½ inch in thickness).

–Moroccan Flavor Makers: this is where all the Moroccan warmth comes through! I went for something a little bit different. I did not rely too much on paprika, and I did not add any heavy amount of hot chili also. For the star spice, I used Ras El Hanout–a wonderful blend of cinnamon, turmeric, cloves, allspice, cardamom, ginger, mace, nutmeg, and a touch of cayenne also. And also I did add a bit of paprika and cumin as well.

Instructions to Make Moroccan Fish Recipe

In a large pan with a cover, heat 2 tablespoons extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking
Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently
Now, add chickpeas, water, cilantro, and sliced garlic also. Season with kosher salt and pepper. Stir in ½ teaspoon Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.
Meanwhile, in a small mixing bowl, combine the remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it’s well coated with spices and olive oil also
When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and also lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro
Serve immediately with your favorite crusty bread, grain, or rice

Notes

The entire recipe makes 4 servings
The serving size is 1/6th of the dish

How do I know if my Fish is Cooked?

If you don’t make fish often, you might wonder, “how do I know if my fish is cooked and also ready?”

In this recipe, I used cod fillets that are about ½ inch in thickness. They should take 10 to 15 minutes to cook in the saucy chickpea and also tomato mixture (the cooking time might vary, depending on how thick your fish fillets are.)

When fish is ready, it will become opaque in color and will easily flake. Take a fork to the thickest part of the fish at a 45-degree angle, gently twist the fork and also pull some of the fish up. It should easily flake. Undercooked fish will still look a bit grey and will resist flaking. If that’s the case, let it cook a bit more but watch carefully so that you don’t end up overcooking your cod.

Nutrition

Calories: 251.62 kcal (13%) Carbohydrates: 18.24 g (6%) Protein: 28.17 g (56%)Fat: 6.98 g (11%) Saturated Fat: 1.19 g (7%) Polyunsaturated Fat: 1.43 monounsaturated Fat: 2.79 Cholesterol: 56.81 mg (19%)Sodium: 853.27 mg (37%)Potassium: 496.47 mg (14%)Fiber: 4.69 g (20%) Sugar: 3.44 g (4%)Vitamin A: 902.63 IU (18%)Vitamin C: 3.34 mg (4%)Calcium: 96.23 mg (10%)Iron: 3.43 mg (19%)

FAQs

What is the best fish to eat in Morocco?

What is Morocco fish?

Considered one of the best species and the finest for its incomparable flavor, the Moroccan sole is certainly the fish for lovers of flatfish. The Moroccan sole has a lean flesh rich in vitamins and minerals essential to well-being. This fish contains a significant amount of omega-3 fatty acids and protein.

What is Morocco’s national dish?

Couscous: Often referred to as the national dish of Morocco, couscous is made of teeny-tiny balls of wheat semolina, steamed so they’re soft and fluffy. You’ll see couscous show up in everything from salads to main dishes, and it’s often cooked with vegetables, spices, and dried fruit.

What is the most eaten food in Morocco?

One of the foremost popular Moroccan dishes is couscous. Traditionally, it’s made from wheat pasta, which is rolled and sliced by hand. It’s steamed with stewed meat and seasonal vegetables. While serving, the couscous is covered by meat, then vegetables are placed on top or on the edges of the pyramid.

What is Morocco famously known for?

Many More Things Morocco Is Known and Famous For

The country’s diverse geography, luxurious monuments, bustling imperial cities, and delicious cuisines make the country a thrilling destination for tourists all over the world. Take your time to experience the country and discover more things Morocco is known for.

Conclusion

Various Atlantic fish – Although sardines is Morocco’s top catch, foodies can find a variety of dishes containing mackerel, prawns, anchovies, and more. These seafood dishes often come with vermicelli, lemons, olives, and also other vegetables. This traditional Moroccan Fish Recipe is often served at Shabbat dinner. It’s delicious, flavorful, and very low in fat and calories also.

The country’s diverse geography, luxurious monuments, bustling imperial cities, and delicious cuisines make the country a thrilling destination for tourists all over the world. Take your time to experience the country and discover more things Morocco is known for.

Often referred to as the national dish of Morocco, couscous is made of teeny-tiny balls of wheat semolina, steamed so they’re soft and fluffy. You’ll see couscous show up in everything from salads to main dishes, and also it’s often cooked with vegetables, spices, and dried fruit also.

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So Let’s Review The Full List of Ingredients For the Moroccan Fish Recipe