Spanish Moroccan Fish
Transport your taste buds to the Mediterranean with this vibrant Spanish Moroccan Fish recipe, a stunning fusion of Spanish and North African flavors. Tender white fish fillets are gently simmered in a rich, spiced tomato-based sauce infused with paprika, cumin, and turmeric, along with the tangy brightness of preserved lemon and briny green olives. Red bell peppers and fresh tomatoes add a natural sweetness, while a touch of cayenne offers optional heat for those who enjoy a little kick. Perfectly balanced and bursting with layers of flavor, this one-pan dish is ready in just 45 minutes, making it an ideal choice for a weeknight dinner or an elegant meal to impress guests. Serve with crusty bread, couscous, or rice to soak up the aromatic sauce, and garnish with fresh parsley for a vibrant finish. Discover the perfect harmony of spices and ingredients in this unforgettable Mediterranean seafood recipe!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (cod, halibut, or sea bass)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 large red bell pepper, julienned
- 4 medium tomatoes, diced
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper (optional)
- 1 cup chicken or vegetable broth
- 0.5 cup green olives, pitted and halved
- 1 preserved lemon, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and julienned red bell pepper. Cook for another 2-3 minutes, stirring occasionally.
Add the diced tomatoes and tomato paste, cooking for 5 minutes until the mixture starts to thicken.
Stir in the paprika, cumin, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Pour in the chicken or vegetable broth and bring the sauce to a gentle simmer.
Nestle the fish fillets into the sauce, spooning some of the sauce over the top of each fillet.
Scatter the green olives and preserved lemon over the sauce and fish.
Cover the pan with a lid and cook on low heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Sprinkle with fresh chopped parsley just before serving.
Serve hot with crusty bread, couscous, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5817 mg | 253% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 30.8 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 341 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3595 mg | 76% | |
*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.
