| Course | Main Dish |
|---|---|
| Cuisines | Mediterranean |
| Cooking Methods | Sautéing, Searing, Simmering |
| Diets | Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free, Refined Sugar Free, Soy Free |
| Main categories | Ethnic Authentic, Everyday Food, Low Calorie |
| Main Ingredient | Fish, Vegetables |
| Recipe Author | |
| Special Occasions | Rosh Hashanah |
Moroccan Fish in Spicy Tomato Sauce
Serves: 10
Serving Size: About 5.5 oz each
Traditional Moroccan fish stew. Best served with steamed rice, or couscous or cauliflower rice for low carb option. The traditional way is to eat it with challah or pita bread. Enjoy!
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp knifes, Top StoveIngredients
- 3 pound cod fillets Thick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
- 1 cup red onion thinly sliced
- 1 red bell pepper seeded and cut into stripes
- 2 tbsp garlic minced
- 1/4 cup extra virgin olive oil
- 2 tbsp tomato paste
- 1 1/2 tbsp smoked paprika Or replace with sweet paprika if you don't like the smoked flavor
- 1/2 tsp cayenne pepper or more if you like extra heat
- 2 tsp ground ginger
- 1 tbsp ground cumin
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper or more if you like extra heat
- 1 cup water
- 1 28 oz can canned crushed tomatoes
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
Instructions
Fish
- Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
- If you are cooking a previously frozen fish, skip the searing.
Sauce
- Saute the onion and garlic until translucent, then add the red bell pepper stripes
- Add tomato paste and spices and stir until just starting to brown and very fragrant.
- Then add the can of crushed tomatoes and water
- Stir well – let cook covered for 10 minutes.
- Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.
Reheating/Serving Instructions
Reheat in 375 oven or saute pan for 5 minutes until heated through.
Nutrition
Calories: 247kcal | Carbohydrates: 4g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 334mg | Potassium: 535mg | Fiber: 1g | Sugar: 1g | Vitamin A: 993IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg
Moroccan Fish in Spicy Tomato Sauce
$35.00 cooking fee
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