Moroccan kitchens are filled with recipes like this one, where fish simmers until the sauce clings like a second skin, turning the pot into more of a memory than a meal. It feels like weaving together those flavors: the tender fish, vibrant peppers, creamy coconut, and crispy cabbage steaks. The language is always spice.
This Moroccan fish stew with fresh herbs is one of my favorite recipes from Mahjouba Ezzamoury, one of our Moroccan recipe contributors. Although this recipe is traditionally made in a Moroccan tagine, we have adapted it so you can make it with any soup pot or Dutch oven.
If you’re craving a dish that’s bold, fragrant, and rooted in tradition, this Moroccan-inspired white fish is the kind of recipe that fills the kitchen with the smell of garlic, peppers, and paprika.
This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! A simple braised cod recipe in a saucy chickpea, tomato and bell pepper medley with aromatics and warm Moroccan spices including Ras El Hanout. You can serve this fish with 15-minute couscous or your favorite crusty bread.
The Essence of Moroccan Flavors
The souks or markets in Marrakesh are renowned for their vibrant colors and spices from the melting pot of Berber, French, Spanish and Arabic cuisines. Maura brought me some ras el hanout which literally means “head of the shop” or top-shelf. This unique North African aromatic blend can have up to 50 individual spices in the mixture. I used it in this fish stew but it is renowned for the warmth and complexity that it contributes to tagines, soups, stews, and vegetables.
These spices spill over into other dishes too, each one carrying the same warm, red-gold glow. Moroccan ground turkey stuffed peppers come to mind, with paprika-stained rice and meat, or the bright, simple Moroccan spicy carrot salad, staining your fingers orange while you snack.
There are also recipes outside Morocco that echo the same spirit. The Brazilian moqueca, rich with coconut milk and peppers, evokes sun and sea. Spicy air-fryer cabbage steaks, brushed with tahini and chile, sharper and quicker, but still speak the same language of spice.
Ingredients and Preparation
First, I head down to the markets or souks as they are called in Morocco and select the fish for my stew. I prefer mackerel, which is a popular white fish here and readily available in fish markets around the world. Next, I mix all the fresh herbs and spices (including the greens, lemon juice and garlic) together and then divide them into two parts - one to marinade the fish with and the other for later use.
In Israel, Moroccan spicy fish typically means white fish like Amnon (St. Peter’s fish or tilapia). Its mild flavor and tender texture absorb bold sauces of garlic, paprika, and peppers. While Nile perch, sea bass, or cod may stand in, the essence remains the same: a light fish bathed in rich sauce. Salmon, the way I once learned this recipe, was more of an adaptation, a nod to availability in North America, a gesture of hospitality.
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Key Ingredients
- Red Bell Pepper - This is the base note of the sauce, giving it a mellow sweetness that balances the sharper heat of the chilies.
- Fresh Cilantro - A handful of chopped cilantro goes in early to perfume the sauce, and more is added raw at the end for freshness.
- Dried Red Peppers or Fresh Jalapeño - Dried peppers release a steady heat that seeps into the sauce, while fresh jalapeño gives a brighter, sharper kick.
- Tilapia (or Amnon) - The fish most commonly used for Moroccan spicy fish in Israel, tilapia has a tender, neutral flesh that soaks up flavor without competing with it.
My mom’s friend always insisted on using the stems as well, saying that’s where the flavor hides. It reminds me of the way my mom’s friend cooked in her own kitchen, always reaching for what was fresh at the market.
Step-by-Step Recipe
This recipe comes together easily in just a few simple steps.
- Start by slicing up your veggies and sauteeing them in olive oil for a couple of minutes.
- Pour in the water and cilantro, then cover the pot to let the veggies cook for 12-15 minutes.
- Here’s where I like to adjust the salt or spiciness.
- Once the veggies are tender, place the fish fillets into the sauce. They should be covered at least 3/4 of the way through with the sauce.
- Spoon the sauce over each fish fillet, then cover the pot to let it simmer for 20-25 minutes. The fish should flake easily with a fork when ready.
- I like to finish this off with fresh lemon juice before serving.
MOROCCAN FISH RECIPE || THE BEST SHABBAT FISH || DELICIOUS CHRAIME || דג מרוקאי
Detailed Instructions
- In a Dutch oven or thick bottomed pot with a cover, sauté onions, garlic and peppers in 4 Tablespoons olive oil for a few minutes until soft.
- Add potatoes, lemon juice and 1 cup of water. Bring to a boil and then simmer for about 5 minutes, stirring occasionally.
- Add olives, spices, parsley and cilantro.
Finally, I am ready to fill up the Tagine, which is the traditional pot used for Moroccan stews (another pot with a lid such as a Dutch Oven will also work). I add 2 tbsps of olive oil and wait until it’s hot. Then, I layer the onions, potatoes and marinated fish in that order. The olives then go on top and the sauce is added over the contents of the pot.
Heat a little canola oil in a large pot over medium heat. Slice the red bell pepper into thin strips and sauté until it softens and releases its natural sweetness, about 3-4 minutes.Thinly slice the ripe tomatoes and add them to the pot. Toss in the peeled garlic cloves, then reduce the heat and let them soften, about 5 minutes, until the tomatoes start to break down and form a sauce.
Stir in ¼ of the chopped cilantro, ½ teaspoon paprika, and ¼ teaspoon turmeric. Add ½ cup water, the dried hot peppers or fresh jalapeño, and the drained chickpeas. Cover the pot and let everything simmer on low heat, allowing the flavors to meld together for about 10 minutes.
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In a separate bowl, mix ½ cup canola oil with 1 heaping tablespoon paprika, ½ teaspoon turmeric, and 1 tablespoon salt. Add the remaining cilantro and stir until smooth. This spiced oil mixture will coat the fish and infuse the sauce.Dip each tilapia fillet into the spiced oil mixture, making sure it’s evenly coated. The fish should take on a golden-red hue from the paprika and turmeric.
Gently place the coated fillets into the simmering sauce and chickpeas. Pour the remaining spiced oil over the fish and chickpeas. Cover and cook on low heat until the fish is cooked through, flakes easily with a fork, and absorbs the flavors of the sauce, about 10-15 minutes.
Carefully lift the fillets from the pot and serve them on plates with a generous helping of the sauce and chickpeas. Garnish with additional fresh cilantro for brightness.
Tips for the Perfect Stew
- Choose the Right Fish - tilapia or amnon (St. Peter’s fish) are traditional for this recipe because their mild flavor absorbs the sauce beautifully. I’ve also made it with cod when that’s what looked best at the market, and while the texture is firmer, it still works well.
- Let the Sauce Mature Before Adding Fish - I’ve learned that giving the tomatoes, peppers, and garlic a good simmer before adding the fillets makes the dish richer.
Serving and Storing Instructions
Carefully lift the fillets from the pot and spoon them onto plates with a generous helping of sauce and chickpeas. Scatter fresh cilantro on top for brightness.
Once cooled, tuck the fish and sauce into a sealed container and keep it in the refrigerator for up to three days. To reheat, warm slowly on the stove, covered, with a small splash of water if the sauce feels too thick.
Variations and Adaptations
You may see many variations of this recipe online. I love using salmon, but grew up eating this dish with tilapia. I also like to add carrots and potatoes for some added veggies, and sometimes even chickpeas. This recipe can be made with various types of white fish, and adjusted to your liking for spiciness.
Some recipes even call for preserved lemons which add delicious flavor, too!
Memories and Inspirations
My memories of Casablanca come in snapshots. Bright blue skies, tall palm trees, the boulevard outside the balcony of our apartment. My Maman and her sister, my aunt Clara, with their perfect bouffant hairdos and their impossibly chic clothes. One memory which I can only imagine is the Bab Marrakech, the imposingly grand and ornate sandstone wall that surrounds the old Medina of Casablanca. Behind its grand walls sits the old Jewish quarter, called the Mellah. Also behind the Bab Marrakech is the exotic old souk with its magical sights and smells and sounds.
Of course, there is the pungent, aromatic smell of the spices. The mounds and mounds of powdery spices. A brilliant, earthy collage of deep reds and browns, yellows and oranges. Bab Marrakech is where my mother and my aunt would go to place their fish orders.
Moroccan fish is a perfect dish to prepare for Passover.
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