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Recipe by:

Sara Crocker

Moroccan Fish Tagine

This Moroccan Fish Tagine is a cozy, aromatic dish perfect for chilly gatherings, blending tender fish with vibrant spices and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Fish and Base
  • 1 lb. firm white fish fillets (like cod or halibut)
  • 2 Tbsp. olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
Group: Spices
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. paprika
  • ½ tsp. cinnamon
Group: Vegetables and Other Ingredients
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 cup green olives, pitted and sliced
  • 1 cup chickpeas (canned, drained, or cooked)
  • Fresh cilantro for garnish
  • Salt and pepper, to taste
  • Lemon wedges for serving

Equipment

  • Large skillet or tagine

Method
 

  1. In a large skillet or tagine, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  2. Stir in the minced garlic, cumin, coriander, paprika, and cinnamon.
  3. Pour in the diced tomatoes with their juices and the vegetable broth. Stir together and bring to a gentle simmer.
  4. Add the sliced red bell pepper and chickpeas, seasoning with salt and pepper to taste. Simmer for another 10 minutes.
  5. Carefully nestle the fish fillets into the sauce, spooning some sauce over the top.
  6. Cover and continue cooking on medium-low heat for 10-15 minutes, or until the fish is just cooked through and flakes easily with a fork.
  7. Before serving, sprinkle fresh cilantro over the top and present with lemon wedges.

Notes

This dish can be prepared in advance, and the flavors often improve as it sits. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.