Fish fillets poached in a spicy tomato sauce, an abundance of vegetables and chickpea. Our Moroccan Fish Tagine is the perfect topping for couscous, and it done in 30 minutes! Delicious and healthy doesn’t get any better!
Studded with loads of white fish, rainbow peppers, and lighty spiced tomato sauce, this Moroccan fish tagine recipe feels—and tastes—exceedingly fancy with zero fuss.
Bring On The Tagine.
We’re breaking out the tagine, lets create this ultra-healthy, ultra-luxe fish tagine recipe. It’s exactly what to serve when you want to impress new in-laws, work friends, or just basically anyone.
Our Tagine recipe feels—and tastes—exceedingly fancy with exactly zero fuss. It’s a tradition in our house, and we know it’ll find a happy home in yours, too!
What is a Tagine?
A tagine is a conical earthenware pot, and the dish prepared in the tagine pot shares the same name as it’s cooking vessel. ⏤ it’s kind of funny how that worked out, Moroccan’s kept it simple, let’s just call everything to do with this pot a tagine. (Now, if only they could teach the French how to simplify the names of their recipes. 😏)
The tagine pot is wide and shallow; its cover has a conical shape and creates a seal on the base. Together, the two pieces make a kind of clay oven that was traditionally placed on an open fire for cooking.
A Tagine is very similar to the dutch oven in the way you’re food cooks in them. The cone shape allows for steam to rates up and then condenses and failback down into the pot. Therefore, this acts as a natural and continuously basting of the food being cooked, therefore perfectly moist and buttery meats with little to no fuss. Yes, please!
Traditionally tagines were made of earthenware and were not glazed.
Nowadays, however, tagines are made of different types of materials, glazed and elegantly decorated. As a result, you can purchase different types of tagines; some of them are for cooking, and others for serving ⏤ the highly decorated tagines are usually for serving.
When purchasing a tagine, you have to decide whether you want to use it for serving food or cooking.
Moroccan Fish Tagine Recipe Ingredients
A quick trip to the grocery store and you’ve got all the goods to make what promises to be the best fish tagine you’ve ever tasted. Take a screenshot of this list, and you’re good to go:
- Fish: Any white flesh firm fish will work with this recipe.
- Produce Onions, yellow, red, orange, green peppers, and tomatoes. Also, there’s a whole head of garlic! And 1 bunch of cilantro. That’s it. Our tagine is definitely a veggie-heavy dish.
- Pantry & spice rack: Cumin, crushed coriander seeds, turmeric, smoked paprika, bouillon powder and pepper. Two heaping spoons of harissa and a can of chickpea.
How to Get this On Your Table in 30 minutes!
That right! 30 minutes of cooking, and you’re done. Dinner served, and you’re on your way to becoming a Mediterranean chef.
- Warm-up your Tagine/Dutch oven. It’s essential to heat your tagine before you start cooking.
- Start with your Onions & Peppers. Start with the onions soon as they become soft add the peppers.
- Then spices, tomatoes, garlic. Coat the peppers with the spices and add the tomatoes and garlic.
- Toss in the chickpeas and water. This where the real magic starts, simmer for 10 minutes. Then taste the sauce.
- Cilantro & Frozen fish is a must! Don’t dethaw your fish add it in frozen; you want all that yummy juice from the fish to add the liquid to the tagine. ⏤ If cilantro tastes like soap to you swap for parsley, it ok.
- Serve. Couscous or bread, it’s your choice, that’s of course if you want to keep the Moroccan theme going.
What to Serve with a Moroccan Fish Tagine
When you make our tagine, it’s pretty much the star of the mealtime show, which is precisely as it should be. Still, there are a few things we’ve found that complement the meal in the true Moroccan fashion:
- Briny, Olives & Pickles. Keep it Moroccan, and opt for big green olives and pickled vegetables. The briny flavours are a nice compliment to the meal.
- Loaves of sourdough bread. Put them in the middle of the table and tear off chunks as you eat. Dip, drench and finally sweep it across a seemingly empty bowl to sop up every last drop of this delicious tagine.
- Simple side salad. Consider serving the salad after the meal as a bright palate-cleanser, fresh anise with a little lemon or simple herb salad with a little splash of vinegar and salt.
Frequently Asked Questions.
I hate fish what can I use instead?
Unfortunately, you can’t substitute fish in a fish tagine and still end up having fish tagine. However, this dish is so yummy, and with the chickpeas, it can make a pretty tasty vegan tagine.
I don’t have a tagine, how can I make this?
You don’t have to have a Tagine to make this dish. You can use an 8 qt dutch oven, a braiser or a large saute pan. The most important thing to keep in mind is to have a large flat bottom. If you use a 6 qt pot, you’ll end up with too much liquid and, to be honest, a complete mess in a pot.
What can I use instead of cilantro?
Parsley is a great swap or cilantro. I know for some people this herb is awful tasting, but if it doesn’t taste like soap to you, it’s a must-have in the recipe.
What is Harissa?
Harissa is a North African condiment made from cayenne peppers, olive oil, garlic and spices. Different brands have different levels of spiciness. I love the traditional harissa from Tunisia or Libya, which is the hottest version.
If you have harissa from these countries, you may want to reduce the amount of harissa in this recipe for the sake of your tongue. Check the ingredient labels; it will give you an idea of how hot it’s going to be. Mild harissa will often have a mix of red peppers in the ingredients.
Madame, Monsieur! Your Table is Ready.
As we share this recipe, we hope that it becomes a dinner classic that you’ll share with all of your loved ones. Has our Moroccan fish Tagine have you convinced you’re ready to open your own little Moroccan bistro? Just save a reservation for us! Show us your beautiful tagine and tag us @Delicously.Mediterranean and #deliciouslymediterranean. Now, who’s hungry for seconds?
Fish fillets poached in a spicy tomato sauce, an abundance of vegetables and chickpea. Our Moroccan Fish Tagine is the perfect topping for couscous and it done in 30 minutes! Delicious and healthy doesn’t get any better!
- 2 tbsps olive oil
- 1 medium onion, sliced
- 4 peppers (red, yellow, orange, & green) sliced
- 2 tsp smoked paprika
- 1 tbsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp coriander seeds, lightly crushed
- 1/4 tsp chilli pepper/cayenne (optional)
- 1 tomato, skinned and diced
- 1 head of garlic, finely diced
- 1–2 tbsp harissa
- 1 small can of chickpeas (approximately 1 cup)
- 1 cup of water
- 1 tsp bouillon powder
- 1 bunch of cilantro, washed, dried and roughly chopped
- 4 frozen Cod fillet (Any firm white fish.)
- A pinch of freshly ground pepper
- salt (only if needed)
- Heat the tagine. Set the tagine on a low heat until warm, once the Tagine is warm, increase heat to a medium-high. If you’re not using a Tagine pot skip the warm-up on low and heat your pot at medium-high.
- Saute onions & peppers. Coat the tagine, with a generous amount of olive oil (about 2 tbsp or more) add in the onions saute until translucence, then add the bell pepper. Cover the tagine and cook for 3 minutes.
- Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spice and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the Tagine and allow to simmer for 3-4 minutes ⏤ if the tomatoes are really dry add 2 tbsp of water from your cup of water.
- Toss in the chickpea, bouillon powder, & water. Open the lid, add the chickpea and bouillon powder and give everything a good stir. Pour the water over the mixture and cover the Tagine for 10 minutes.
- Time for cilantro & fish. Remove the lid, and taste the sauce you may wish to adjust the salt at this point I don’t usually add any salt to the dish since the bouillon powder is pretty salty already, but it’s good time to check. Stir in the cilantro, once fully incorporated place the fish on top of the sauce. Then cover the tagine, and simmer for 7 minutes.
- Braise, Simmer & Cover. Fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on the top of the fish and move the chickpeas to the side so the fish can be submerged into the sauce. Cover and continue cooking for 4 minutes
When selecting your harissa make sure to check the ingredient list. Some Brands of harissa are very mild and others are very hot. I used Mina Brand when creating this recipe they’re mild compared to Tunisian and Libya brands.
If you hate cilantro and it tastes like soap, swap it for parsley.
- Category: dinner
- Method: stove-top
- Cuisine: Moroccan
Keywords: Tagine, Moroccan recipes, fish tagine, 30 minute recipe