Fish Stew Moroccan Tagine
Dive into the vibrant flavors of North Africa with this Fish Stew Moroccan Tagine—a comforting one-pot dish that brings together tender white fish fillets, hearty potatoes, and a medley of bell peppers in a rich, aromatic tomato broth. Infused with a tantalizing blend of warm spices like cumin, paprika, turmeric, and cinnamon, along with a zesty kick from preserved lemon and a touch of heat from Harissa paste, this stew is a symphony of bold and complex tastes. Slow-cooked to perfection in a traditional tagine (or a heavy-bottomed pot), the result is a melt-in-your-mouth fish dish with perfectly tender vegetables. Ideal for pairing with crusty bread or fluffy couscous, this recipe is a show-stopping choice for an exotic yet approachable dinner that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 600 g white fish fillets (such as cod or halibut)
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 4 medium ripe tomatoes, diced
- 2 tbsp tomato paste
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 3 medium potatoes, peeled and sliced into rounds
- 1 preserved lemon, cut into wedges
- 1 tbsp Harissa paste
- 1 tsp cumin powder
- 1 tsp paprika
- 0.5 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 500 ml fish stock (or water)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Pat the white fish fillets dry with paper towels, season with a pinch of salt and pepper, and set aside.
Heat the olive oil in a large, heavy-bottomed tagine or pot over medium heat.
Add the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced tomatoes, tomato paste, and Harissa paste. Stir well and cook for 5 minutes until the mixture begins to thicken.
Stir in the cumin, paprika, turmeric, cinnamon, salt, and black pepper, ensuring the spices are evenly distributed.
Layer the potato rounds over the tomato mixture, followed by the sliced bell peppers.
Nestle the preserved lemon wedges into the mixture, ensuring even distribution.
Carefully pour in the fish stock (or water), ensuring the vegetables are just covered. Bring to a gentle simmer, then lower the heat and cover with a lid.
Cook for 30-35 minutes until the potatoes are tender, stirring occasionally to prevent sticking.
Uncover the tagine and gently place the seasoned fish fillets on top of the vegetables.
Cover again and cook for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Sprinkle the chopped cilantro and parsley over the dish just before serving.
Serve hot with crusty bread or steamed couscous to soak up the flavorful sauce.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 42.6 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 30.0 mcg | 150% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6705 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
