What is Moroccan Spicy Fish?

Moroccan is a vibrant mix of spices, slow-cooked and aromatic flavors. This spicy fish dish, also known as Chraime or Moroccan Fish Tagine, is a staple in North African kitchens. It consists of white fish fillets sautéed in a fragrant tomato-based sauce, infused with spices such as paprika, cumin, garlic, and cayenne pepper.

This dish is served with warm bread, couscous or rice (comforting yet deeply flavored). It’s a beloved dish in Moroccan households and is commonly served at family and celebratory events.

🍽️ Why You’ll Love This Recipe

✔️ Full of Flavor: Morrocan spices come together to result in a bold, deep flavor.
✔️ Health & Nutritional: Protein rich!! High in omega 3 fatty Acid.
✔️ Simple But Fancy: A restaurant-quality dish that’s very doable at home.
✔️ Customizable: Any firm white fish, such as cod, sea bass or halibut.

🧄 Key Ingredients & What They Do

Tomatoes: The foundation of the sauce, for richness and a bit of sweetness.

1 large to medium Garlic Cloves, minced: Adds depth, compliments and a strong tents to the bold Moroccan flavors.

Olive Oil: A foundation of Moroccan herbs and spices, adds richness to the sauce.

Spices (Paprika, Cumin, Cayenne, Turmeric): The backbone of this dish, imparting heat and depth.

Fresh Cilantro & Parsley: Totally necessary for the Moroccan feel.

🔥 Pro Tips & Variations

💡 Spice Ratio: Use more or less cayenne depending on if you want a milder or spicier dish.
🐟 Fish Spongeography: You’ll want to use a sturdier fish so it doesn’t flake apart into the sauce.
🍋 Lemon Zest — Citrus it’s the best 👌
🍆 Extra Veggies: Add bell peppers or olives for extra texture.

❓ FAQs – Common Questions

💬 Can I use frozen fish?
Yes! Simply thaw fully and blot dry before cooking.

💬 How do I store leftovers?
Store in an airtight container in the refrigerator for 3 days.

💬 What to serve with Moroccan fish?
It’s best served with couscous, rice or crusty bread for sopping out all the flavorful sauce.

🏗 End Notes – Have Fun & Spread the Word!

A spicy, rich classic Moroccan fish dish that you have to try if you like spicy, rich flavors. It’s just right for an intimate dinner or a special group. Give it a go today and let us know your thoughts in the comments! ❤️

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!

Classic Spicy Moroccan Fish You’ll Love

Recipe by Chef Haven

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

Ingredients

1 pound (450g) salmon fillets
Feel free to use any firm white fish such as cod, halibut, or sea bass
⅓ cup olive oil
Extra virgin olive oil adds richness and depth to the sauce.
1 red bell pepper, sliced into strips
Adds sweetness and color to the dish.
1 serrano pepper (or 2 jalapeño peppers), sliced into strips
Provides heat; adjust quantity based on spice preference
2 carrots, peeled and cut into strips
Adds subtle sweetness and texture.
1 russet potato, peeled and cut into 1-inch slices (optional)
Contributes heartiness; omit for a lighter dish.
6 garlic cloves, peeled and halved
Imparts a robust, aromatic flavor.
½ cup chopped fresh cilantro
Divided; half for cooking, half for garnish
1 tablespoon tomato paste
Enriches the sauce with concentrated tomato flavor.
¾ to 1 cup water
Adjusts the sauce’s consistency.
1 tablespoon sweet paprika
Provides a mild, sweet pepper flavor.
½ tablespoon hot paprika
Adds spiciness; adjust to taste.
1 teaspoon coarse salt
Enhances overall flavor; adjust as needed.
½ teaspoon ground cumin
Adds earthy, warm notes.
¼ teaspoon turmeric
Contributes a subtle, earthy flavor and golden hue.
Lemon slices, for garnish
Adds a fresh, citrusy finish.

Directions

Sauté the Vegetables:
Heat a large sauté pan over medium heat and add the olive oil.
Add the red bell pepper, serrano (or jalapeño) pepper, carrots, potato slices (if using), and garlic cloves. Sauté for 2-3 minutes.
Add Spices and Tomato Paste:
Sprinkle in the sweet paprika, hot paprika, salt, cumin, and turmeric.
Add the tomato paste and stir well to combine. Cook for an additional 2-3 minutes to allow the spices to bloom.
Simmer the Sauce:
Add half of the chopped cilantro and ¾ cup of water to the pan. Stir to combine.
Cover the pan and let the vegetables cook for 12-15 minutes, until they are tender.
Adjust Seasoning:
Taste the sauce and adjust the salt and spice levels as desired. For additional heat, add more hot paprika or a pinch of red pepper flakes.
Cook the Fish:
Lightly season the fish fillets with salt.
Nestle the fillets into the sauce, ensuring they are mostly submerged; add an additional ¼ cup of water if necessary.
Spoon some sauce over the fish, sprinkle with the remaining cilantro, and cover the pan.
Reduce the heat to low and cook for 20-25 minutes, occasionally spooning sauce over the fish, until the fish flakes easily with a fork.
Serve:
Garnish with lemon slices and a squeeze of fresh lemon juice before serving.
Serve warm with crusty bread, couscous, or rice to soak up the flavorful sauce.