Description
This Classic Spicy Moroccan Fish recipe features tender salmon fillets simmered in a rich, aromatic sauce made with a blend of sweet and hot paprika, cumin, turmeric, and fresh peppers. The dish is enhanced by garlic, tomato paste, and fresh cilantro, creating a vibrant and flavorful meal that perfectly balances spice and warmth, making it a delicious introduction to Moroccan-inspired cooking.
Ingredients
Scale
Fish
- 1 pound salmon fillets (or your choice of fish)
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 serrano pepper (or 2 jalapeños), sliced
- 6 garlic cloves, minced
- Carrots, sliced (amount not specified, estimated 1 medium carrot)
- Fresh cilantro, chopped (half used in sauce, additional for garnish)
- Lemon slices for garnish
Pan Sauce
- â…“ cup olive oil
- 1 tablespoon tomato paste
- ¾ cup water
Spices
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt, to taste
Instructions
- Prepare the Vegetables and Aromatics: Heat the olive oil in a large sauté pan over medium heat. Add the sliced red bell peppers, serrano pepper, minced garlic, and sliced carrots. Sauté for 2-3 minutes until the vegetables begin to soften and release their aroma.
- Add Spices and Tomato Paste: Stir in the sweet paprika, hot paprika, salt, cumin, turmeric, and the tomato paste. Cook the mixture for another 2-3 minutes, allowing the spices to bloom and meld into the vegetables.
- Simmer the Sauce: Add half of the chopped cilantro and pour in ¾ cup of water. Cover the pan and let it simmer gently for 12-15 minutes, until the vegetables are tender and the sauce has slightly thickened.
- Cook the Fish: Season the salmon fillets with salt and carefully nestle them into the pan, ensuring they are partly submerged in the sauce. Cover the pan and cook on low heat for 20-25 minutes, allowing the fish to absorb the rich flavors and cook through gently.
- Serve: Garnish the cooked fish and sauce with additional fresh cilantro and lemon slices. Serve immediately, enjoying the vibrant and spicy Moroccan flavors.
Notes
- You can substitute salmon with any firm white fish such as cod or halibut.
- Adjust the heat level by using fewer or more serrano peppers or jalapeños depending on your spice preference.
- Carrots are included in the sauté, adding sweetness and texture; if unavailable, you can omit or substitute with similar root vegetables.
- Serve with steamed rice, couscous, or crusty bread to enjoy the flavorful sauce fully.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
