Moroccan Fish with Roasted Peppers
A vibrant, aromatic Moroccan-style fish stew featuring tender white fish fillets simmered in a rich, spicy tomato and roasted pepper sauce.
Ingredients
- •4 firm white fish fillets (such as cod, halibut, or sea bass), 6oz each
- •2 large red bell peppers, roasted, peeled, and sliced into strips
- •3 tablespoons extra virgin olive oil
- •4 cloves garlic, thinly sliced
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper (optional, for heat)
- •1 can (14oz) crushed tomatoes
- •1/2 cup fresh cilantro, chopped
- •1/2 cup fresh parsley, chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/4 cup water or fish stock
Instructions
- 1
Heat the olive oil in a large, wide skillet over medium heat and sauté the sliced garlic until fragrant but not browned, about 1 minute.
- 2
Stir in the paprika, cumin, turmeric, and cayenne, toasting the spices for 30 seconds to release their oils.
- 3
Add the crushed tomatoes, roasted red pepper strips, salt, and black pepper. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
- 4
Gently nestle the fish fillets into the sauce. Spoon some of the sauce over the top of the fish.
- 5
Cover the skillet and simmer over low heat for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.
- 6
Remove from heat and sprinkle generously with the fresh cilantro and parsley before serving warm.
💡 Chef tips
- You can roast the bell peppers ahead of time or use high-quality jarred roasted red peppers to save time.
- If you prefer a thicker sauce, remove the fish once cooked and simmer the sauce uncovered for an additional 5 minutes before serving.
- Serve this dish with crusty bread or fluffy couscous to soak up the flavorful tomato and pepper sauce.
✅ How it should turn out
The finished dish should feature tender, succulent fish bathed in a deep red, aromatic sauce that is perfectly balanced between the sweetness of the roasted peppers and the earthy warmth of the Moroccan spices.