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close up of fish braised in tomatoes and peppers

Moroccan Fish Tagine


  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Halal

Description

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!

 


Scale

Ingredients

  • 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
  • 12 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. Serve.

Notes

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