Fish Tagine with Olives Moroccan Stew
Transport your taste buds to the vibrant streets of Morocco with this Fish Tagine with Olives, a traditional Moroccan stew brimming with bold flavors and aromatic spices. Featuring tender white fish fillets simmered in a rich, spiced tomato sauce infused with paprika, cumin, turmeric, and ground ginger, this dish offers a perfect balance of warmth and tanginess. Bright notes of fresh cilantro, parsley, and lemon slices harmonize with briny green olives, creating a deeply satisfying and authentic tagine experience. Cooked gently in a tagine or Dutch oven, this comforting stew comes together in under an hour, making it an ideal centerpiece for a family dinner or special gathering. Serve it with crusty bread or fluffy couscous to savor every drop of the flavorful sauce. Perfect for fans of Moroccan cuisine, this fish tagine recipe is a must-try for anyone seeking a healthy, hearty, and exotically spiced meal.
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Recipe Information
Ingredients
- 4 pieces firm white fish fillets (cod, haddock, or halibut)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh parsley, chopped
- 2 cups tomatoes, grated (or crushed canned tomatoes)
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 whole lemon, sliced into rounds
- 0.75 cup green olives (pitted)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water
Instructions
In a large bowl, season the fish fillets with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and a sprinkle of cumin. Set aside to marinate while preparing the rest of the dish.
Heat the olive oil in a tagine or deep Dutch oven over medium heat.
Add the chopped onion and sauté for 5-6 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Mix in the grated tomatoes, paprika, cumin, turmeric, ground ginger, and cayenne pepper (if using). Let the mixture simmer for 5 minutes, stirring occasionally.
Add the water to the tomato mixture and bring to a gentle simmer. Season with the remaining salt and pepper.
Gently lay the fish fillets on top of the sauce. Arrange the lemon slices on top of the fish, and sprinkle with the chopped cilantro, parsley, and green olives.
Cover the tagine or Dutch oven with its lid and reduce the heat to low. Let the stew simmer gently for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Check for seasoning and adjust as needed. Serve the fish tagine hot with crusty bread or steamed couscous to soak up the flavorful sauce.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1206 mg | 26% | |
*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.
