Moroccanfish Recipes
THE BEST MOROCCAN FISH
This Moroccan fish recipe is gorgeous and packed with the full spectrum of flavors. Check out the video to see how it's made!
Provided by Jewlish by Jamie
Categories Fish
Time 50m
Yield 3
Number Of Ingredients 18
Steps:
- Add 2 tablespoons of olive oil to a pot, add the chopped garlic and fry on medium heat until the garlic turns golden. Add the tomato paste, sugar, salt and pepper. Stir. Add the red pepper and the spicy green chili pepper. If you want it to be very spicy, add the seeds. Without the seeds, it will only have a slight kick. Stir and fry for 2 more minutes. Add the whole garlic cloves and the water. Stir to scrape up the delicious caramelized flavor from the bottom of the pot. Cover and cook on medium heat for 15 minutes. In a mixing bowl, add ⅓ cup olive oil, turmeric and paprika. Mix. Dip the fish fillets into the mixture and coat on all sides. Add the fish to the pot, then pour the rest of the mixture into the pot. Squeeze the juice of ½ lemon, then place the slices of the rest of the lemon on top of the fish. Sprinkle with parsley or cilantro. Cover and cook on medium heat for 10 minutes. Garnish with fresh parsley or cilantro and serve hot with a scoop of the sauce.
Nutrition Facts :
BEST MOROCCAN FISH RECIPE
This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.
Provided by Suzy Karadsheh
Time 40m
Number Of Ingredients 15
Steps:
- In a large pan with cover, heat 2 tbsp 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. Season with kosher salt and pepper. Stir in 1/2 tsp 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 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 the spices and the olive oil.
- 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 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.
Nutrition Facts : Calories 463 calories, Sugar 5.1 g, Sodium 135.5 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 67.2 g, Fiber 8.9 g, Protein 23.7 g, Cholesterol 13.6 mg
MOROCCAN FISH TAGINE
Fish fillets poached in a spicy tomato sauce, an abundance of vegetables and chickpeas. This Moroccan Fish Tagine is the perfect topping for couscous and it is done in 30 minutes! Delicious and healthy doesn't get any better!
Provided by Deliciously Mediterranean
Categories Fish
Time 30m
Number Of Ingredients 18
Steps:
- Heat the tagine. Set the tagine on a low heat until warm; once the tagine is warm, increase the 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.
- Sauté onions & peppers. Coat the tagine with a generous amount of olive oil (about 2 tbsp or more). Add in the onions, sauté until translucence, then add the bell peppers. Cover the tagine and cook for 3 minutes.
- Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spices and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the tagine and simmer for 3-4 minutes ⏤ if the tomatoes are really dry, add 2 tbsp of water from your water cup.
- Toss in the chickpeas, bouillon powder, & water. Open the lid, add the chickpeas 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 a good time to check. Stir in the cilantro, then place the fish on top of the sauce. Cover the tagine, and simmer for 7 minutes.
- Braise, Simmer & Cover. Now the fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on 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
- Serve and enjoy.
Nutrition Facts : Calories 383 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 47 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 547 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MOROCCAN SHABBAT FISH
Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!
Provided by Sephardi Jessi
Categories World Cuisine Recipes African North African Moroccan
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 200 degrees F (95 degrees C).
- Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
- Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
- Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 5.9 g, Cholesterol 62.3 mg, Fat 12 g, Fiber 2.3 g, Protein 35.9 g, SaturatedFat 1.8 g, Sodium 303.1 mg, Sugar 3.2 g
MOROCCAN FISH STEW
This quick and easy one-pot is bursting with gut-friendly vegetables and chunky pieces of fish for a healthy, filling dinner
Provided by Good Food team
Time 50m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan and gently fry the onion, leeks and fennel for 10 mins, stirring occasionally, or until the veg is well softened and lightly browned. Add the garlic and spices, and cook for 30 secs more. Season well with ground black pepper.
- Tip in the chopped tomatoes, sweet potatoes, peppers, chickpeas, orange juice and peel with 300ml water and bring to a gentle simmer. Cover loosely and cook for 20 mins, stirring occasionally, until the potatoes are softened but not breaking apart.
- Add the fish pieces on top of the bubbling liquid and cover. Poach over a medium heat for 3-4 mins or until the fish is just cooked. Adjust the seasoning and serve scattered with parsley.
Nutrition Facts : Calories 448 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 13 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
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- Heat oil in a large, non-stick skillet on medium high heat. Add in the garlic, and cook until slightly tender and fragrant, about 2-3 minutes.
- Stir in the diced tomatoes, tomato paste, chicken bouillon, chicken broth, cumin, onion powder, paprika, coriander, and salt and pepper. Bring to a simmer and then reduce heat to medium, stirring occasionally. Add in garbanzo beans and let cook for about 45 minutes, adding more broth as necessary if sauce becomes too thick.
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MOROCCAN RECIPES: EASY & DELICIOUS! – MOROCCANZEST
From moroccanzest.com
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- Moroccan Lamb Tagine with Caramelized Fruits. This tagine is honestly a masterpiece! It’s THE recipe that is made in every Moroccan celebration and on every special occasion.
- Moroccan Chicken Tagine Recipe. This is the easiest Moroccan chicken recipe you can make. It takes 1 hour to be ready and it uses very basic ingredients like carrots and green peas.
- Moroccan Carrot Salad. Think of this salad as a bowl of heartwarming flavors. Moroccan carrot salad is served in Morocco as a side dish to tagines, soups, and other main dishes.
- Moroccan Chicken & Lemon Tagine Recipe. This is another Gem! Moroccan chicken & lemon tagine is one of the freshest and most flavorful tagines you can taste.
- Moroccan Bissara (Split Pea Soup) Recipe. This is by far one of my favorite soups. It’s called Bissara and it’s made with split pea, olive oil, and some herbs and aromatics.
- Moroccan Orange Salad Recipe. This Moroccan orange salad is one of the quickest and healthiest desserts you can make. It requires only three ingredients that combine incredibly well.
- Moroccan mint tea Recipe. Traditional Moroccan mint tea is part of every Moroccan menu. You can’t enter a Moroccan house and not be served this delicious minty tea with some pastries and/or almonds.
MOROCCAN RECIPES FOR SPECIAL OCCASIONS AND ENTERTAINING
From thespruceeats.com
Estimated Reading Time 6 mins
- Moroccan Chicken Bastilla. Moroccan Chicken Bastilla is a savory and sweet chicken, almond and egg pie is a classic choice for special events such as wedding feasts, family celebrations or company dinners.
- Seafood Bastilla. This seafood version of bastilla has become immensely popular in recent years, making it another impressive favorite to present for special meals.
- Mechoui - Roasted Leg of Lamb or Shoulder. Mechoui means roasted over a fire, and in Moroccan cuisine, it's become synonymous with roasted lamb. Traditionally this involves a whole lamb, but this home oven recipe calls for leg of lamb or shoulder.
- Seffa Medfouna. This sweet and savory dish features saffron-infused chicken (or lamb) hidden within a mound of steamed vermicelli. The classic flavors include ginger, saffron, cinnamon, and fried almonds.
- Moroccan Salad Medley. An impressive and lovely starter course, four different vegetables are arranged around a mound of rice salad. This photo tutorial links to all the salad recipes, which can be prepped the day before serving.
- Lamb Brochettes. When served to guests or on special occasions, these lamb or fillet beef brochettes are typically presented as one of several entrees. They can be served alone, or for more casual meals, stuffed in wedges of Moroccan khobz with Salade Mechouia as a filler.
- Roasted Chicken With Preserved Lemon and Olives. There are different ways to prepare this popular, classic dish–in a pot, in a tagine, or roasted in the oven as shown here–but this method is the easiest way to feed a crowd.
- Couscous With Seven Vegetables. This Casablanca style couscous is a common offering at family and company meals. Couscous is steamed in a couscoussier and then topped with a fabulous meat and vegetable stew.
- Couscous Tfaya. Another couscous favorite for family meals or when entertaining. Stewed chicken or lamb is served on a bed of couscous, then topped with a sweet and spicy caramelized onion and raisin mixture.
- Chicken Rfissa. One of my personal favorites, this dish features very savory and aromatic chicken stewed with lentils, fenugreek, saffron, Ras el Hanout, and other spices.
MAMAN'S MOROCCAN FISH - PAPRIKA FISH RECIPE
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- For this recipe, you will need a sauté pan, it’s like a wide, deep skillet with higher sides. Before you start cooking, reserve a few pieces of the cilantro for garnish.Place cilantro, bell pepper slices, garlic and chili peppers in the bottom of the pan to create a “bed” for the fish.Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets.
- Add 1 ½ cups of water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan. Mixture should be simmering lightly at this point. Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns yellow.
- In a small bowl, mix together olive oil and paprika with a fork. Pour red oil mixture over the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, and the fish has turned a rich red color.
- Serve fish and bell peppers together with the grain and/or vegetable of your choice. I like to serve it with a starch like mashed potatoes (or couscous, if it’s not Passover); the red sauce from the pan can be poured over the top of the fish and the potatoes. Garnish with fresh cilantro leaves.
SIMPLE AND EASY MOROCCAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Lamb or Beef Tagine with Potatoes. This easy tagine recipe is a popular family meal in Morocco. Use beef, lamb or goat meat. Carrots or other veggies can be added to the recipe.
- Beef or Lamb Tagine with Carrots, Olives and Preserved Lemons. This easy Moroccan recipe was served as a family meal for generations with Moroccan bread for scooping everything up.
- Chicken with Preserved Lemon and Olives. One of the most classic Moroccan dishes is also among the easiest to prepare. There are several ways to make Chicken with Preserved Lemon and Olives; this is the stovetop method.
- Chicken with Potatoes and Olives. This easy Moroccan recipe is cooked in a heavy-bottomed pot with lots of sauce for scooping up with Moroccan bread. Directions are also included for preparation in a traditional tagine.
- Mechoui - Roasted Leg of Lamb or Shoulder. Mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground.
- Kefta and Egg Tagine with Tomatoes, Onions and Olives. This is Moroccan kefta and eggs at their best–with caramelized onions, saucy tomatoes, and tangy olives.
- Harcha. Harcha (or harsha) is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste.
- Vegetarian Chickpea and Carrot Tagine. This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish.
- Bessara. This tangy fava bean puree is flavored with garlic and lemon and can be served as a dip or a soup. You'll also want to try Serrouda, a Moroccan chickpea puree simply seasoned with saffron, salt, and pepper.
- Moroccan Stewed Lentils. Moroccan stewed lentils are flavorful and can be served as a side dish or entrée. This recipe is the vegetarian version.
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- In a large saucepan, heat to medium and add the paprika, curry, cumin, turmeric and chili powders in the pan to warm up for 30-60 seconds, careful not to burn them. This process brings out the flavors of the spices and a deep rich flavor.
- Immediately add oil, garlic, ancho pepper, bell pepper, chickpeas and diced tomatoes. Cover and bring to a boil for 5-10 minutes to soften tomatoes.
- Lower heat to simmer and add fish fillets. Sprinkle with salt and black pepper. Spoon the sauce and chickpeas over the fish fillets so they are covered, then cook for another 15 minutes.
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