Moroccan Fish Tagine Recipe

Introduction

Moroccan Fish Tagine is a vibrant, flavorful dish combining tender white fish with a rich, spiced vegetable and chickpea stew. This recipe brings the warmth and aroma of North African cuisine right to your kitchen, perfect for a comforting weeknight meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 4 bell peppers (red, yellow, orange & green), sliced
• 2 teaspoons smoked paprika
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon coriander seeds, lightly crushed
• ¼ teaspoon chilli pepper/cayenne (optional)
• 1 tomato, skinned and diced
• 1 head of garlic, finely diced
• 1–2 tablespoons harissa
• 1 small can of chickpeas (approximately 1 cup)
• 1 cup of water
• 1 teaspoon bouillon powder
• 1 bunch of cilantro, washed, dried and roughly chopped
• 4 frozen cod fillets (or any firm white fish)
• A pinch of freshly ground pepper
• Salt (only if needed)

Instructions

1. Step 1: Heat the tagine on low until warm, then increase to medium-high heat. If not using a tagine pot, start directly at medium-high heat in your pot.
2. Step 2: Coat the tagine with olive oil, add sliced onions and sauté until translucent. Add the bell peppers, cover, and cook for 3 minutes.
3. Step 3: Stir in smoked paprika, cumin, turmeric, coriander seeds, and chilli pepper. Add diced tomato and garlic, cover, and simmer for 3–4 minutes. If tomatoes seem dry, add 2 tablespoons of water.
4. Step 4: Add chickpeas, bouillon powder, and water to the mixture. Stir well, cover, and cook for 10 minutes.
5. Step 5: Remove lid, taste the sauce and adjust salt if needed. Stir in chopped cilantro. Place the fish fillets on top of the sauce, cover, and simmer for 7 minutes.
6. Step 6: After 7 minutes, spoon sauce over the fish, moving chickpeas aside so the fish is partly submerged. Cover and cook for an additional 4 minutes.
7. Step 7: Serve the tagine hot and enjoy the aromatic blend of spices and tender fish.

Tips & Variations

• Use firm white fish like cod, halibut, or haddock for the best texture.
• If you don’t have a tagine, a heavy-bottomed pot with a tight lid works well.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.
• Adjust the harissa amount based on your preferred spice level.
• For a vegetarian version, omit the fish and add extra chickpeas or firm tofu.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through. Avoid overcooking the fish when reheating to keep it tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fish instead of frozen cod?

Yes, fresh firm white fish works just as well. Adjust the cooking time slightly depending on thickness, as fresh fish may cook a bit faster.

Is this recipe very spicy?

The recipe allows you to control the heat with optional cayenne and adjustable harissa amounts, so you can make it mild or spicy based on your taste.

Moroccan Fish Tagine Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This Moroccan Fish Tagine is a vibrant and aromatic one-pot dish featuring tender cod fillets simmered with bell peppers, chickpeas, and fragrant North African spices. Cooked traditionally in a tagine or a heavy-bottomed pot, this flavorful stew offers a perfect balance of smokiness, warmth, and subtle heat — ideal for a wholesome and comforting meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base and Vegetables

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 4 bell peppers (red, yellow, orange & green), sliced
• 1 tomato, skinned and diced
• 1 head of garlic, finely diced

Spices and Seasonings

• 2 teaspoons smoked paprika
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon coriander seeds, lightly crushed
• ¼ teaspoon chili pepper/cayenne (optional)
• 1–2 tablespoons harissa
• 1 teaspoon bouillon powder
• Salt (only if needed)
• A pinch of freshly ground pepper

Other Ingredients

• 1 small can of chickpeas (approximately 1 cup)
• 1 cup water
• 1 bunch of cilantro, washed, dried, and roughly chopped
• 4 frozen cod fillets (or any firm white fish)

Instructions

1. Heat the tagine: Place your tagine on low heat to warm up gradually. After it’s warm, increase heat to medium-high. If you’re using a regular pot, skip the warming on low and heat directly on medium-high.
2. Sauté onions and peppers: Add about 2 tablespoons of olive oil to coat the tagine’s base. Add the sliced onions and cook until translucent, then incorporate the bell peppers. Cover and cook for 3 minutes to soften the peppers.
3. Add spices, tomatoes, garlic, and harissa: Once the peppers begin softening, stir in smoked paprika, cumin, turmeric, crushed coriander seeds, chili pepper, and harissa to coat the vegetables and release the spices’ aromas. Add the diced tomato and garlic, cover, and let simmer for 3-4 minutes. If the tomato mixture is too dry, add 2 tablespoons of water.
4. Add chickpeas, bouillon, and water: Uncover and stir in chickpeas and bouillon powder. Pour in 1 cup of water, mix well, cover again, and let it cook for 10 minutes so flavors meld.
5. Add cilantro and fish: Remove the lid and taste the sauce, adjusting salt as needed (usually unnecessary due to bouillon). Stir in chopped cilantro. Place the cod fillets gently on top of the sauce, cover, and simmer for 7 minutes to start cooking the fish.
6. Braise and finish cooking: After 7 minutes, spoon some sauce over the fish and shift chickpeas aside so the fish can sit submerged in the sauce. Cover and continue cooking for another 4 minutes until fish is tender and fully cooked.
7. Serve: Once cooked through, serve hot directly from the tagine or pot and enjoy the rich, flavorful Moroccan Fish Tagine.

Notes

• If you don’t have a traditional tagine pot, use a heavy-bottomed pot with a tight-fitting lid for best results.
• Adjust the chili pepper according to your heat preference or omit it for milder flavors.
• Frozen cod can be used straight from the freezer, but thawed fresh firm white fish works equally well.
• Harissa paste can vary in heat; start with less and add more to taste.
• This dish pairs wonderfully with couscous or warm crusty bread to soak up the sauce.

Keywords: Moroccan fish tagine, cod recipe, North African fish stew, tagine recipe, spicy fish dish, healthy fish dinner, chickpea fish stew