Moroccan Spicy Fish with Tomato and Peppers Recipe
This is one of those recipes you will want to make over and over again. The fish can sit cooked in the sauce for several hours, perfect for a do-ahead meal.
Ingredients
- For the Moroccan Spicy Sauce
- ¼ cup olive oil
- 1 onion, sliced
- 1 tsp. kosher salt
- 1 red pepper, sliced in ¼- inch slices
- 4 roma tomatoes, cut in half and sliced in
- ¼-inch slices
- 1-3 whole long red or green chili peppers,
- optional
- ¼ cup tomato paste
- 2 tbsp. store bought Harissa
- 2 cups water
- 2 pounds white fish - cod, sea bream,
- haddock or sea bass cut into 2-3 ounce
- serving pieces
- 1 cup cilantro leaves, divided
- 1 lemon, cut in wedges
Instructions
- 1
For the Moroccan Spicy Sauce: In a large fry pan, heat the oil. Add the onion, sauté until translucent, about 5 minutes. Sprinkle the salt over the onion.
- 2
Add the pepper slices, sauté for 5 minutes.
- 3
Add the tomato slices and whole chilis, sauté for another 5 minutes.
- 4
Add the tomato paste and harissa, break it up in the pan and cook for 2-3 minutes.
- 5
Add the water, stir until a sauce is formed, boil for 10 minutes. At this point you can set the sauce aside for a few hours or overnight in the fridge until you are ready to put the rest of the dish together.
- 6
Add the fish, a handful of the cilantro and the lemon wedges to the pan. Cover the pan either with the lid or a cookie sheet if you don’t have a matching lid.
- 7
Let cook for 20 minutes. Add more cilantro to serve. Serve straight from the pan for a rustic look or transfer the fish pieces to a platter and spoon the sauce over and around the fish. Serves 6-8.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Moroccan Spicy Fish with Tomato and Peppers?
This Moroccan Spicy Fish with Tomato and Peppers recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this moroccan spicy fish with tomato and peppers ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.