Recipes
Moroccan Paprika Fish
Serves 4
| Prep Time: 20 mins
| Cook Time: 40 mins
| Total Time: 1 hr
You may need: Casablanca Blend
Discover The Recipe
Moroccan Paprika Fish is a delightful pescatarian dish that features meaty fish filets simmered in a richly spiced tomato sauce. Sitting at the Northwest tip of Africa across from Spain, Morocco features majestic coastlines with foreboding mountains hiding a vast desert interior. Being so close to a strategic trading point between Africa and the Iberian Peninsula, Moroccan cuisine is heavily influenced by Berber, Andalusian, African and Middle Eastern cultures. Seafood plays an integral role in Moroccan cuisine and is featured in popular dishes.
Our concept for Moroccan Paprika Fish is brought to life using our proprietary Casablanca Blend – a melange of North African spices, which will jazz up any dish. This versatile blend contains smoky notes up front, followed by mild paprika, savory coriander, nutty cumin, and a kiss of ginger. This recipe calls for dense, flaky white fish filets such as cod, haddock, sea bass, halibut or even catfish since they absorb flavors well and can withstand the cooking process. The filets are gently simmered in a rich tomato sauce laden with fresh cilantro leaves, toasted garlic and lots of lemon juice. The sauce on its own is extremely delicious and begs to be sopped up with some freshly baked Challah bread or fluffy pearl couscous. Like many stews, this dish only gets better with time, making it perfect for cooking ahead of time.
Ingredients
1 lb cod filets (or any flaky white fish)
1 Tbsp Piquant Post Casablanca Blend, divided
¼ cup lemon juice(~ 1 large lemon), divided
2 Tbsp Extra Virgin Olive Oil
5 cloves of garlic, roughly chopped
2 medium tomatoes, diced
1 red bell pepper, cut into thin strips
2 cups vegetable broth or water
Handful fresh cilantro, chopped (~ ½ cup)
1 tsp salt plus ¼ tsp to season fish
Thinly sliced lemon and chopped cilantro, for garnish
Mashed potatoes or cooked Couscous, to serve
Notes
Take care not to overcook the fish as it will become dry and rubbery. The fish is finished cooking when the meat is opaque and the juices run clear.
Spoon as much sauce as you see fit over the fish during cooking to keep the fish moist and help it cook evenly.
Instructions
Season fish with ½ Tbsp Piquant Post Casablanca Blend, half the lemon juice and ¼ tsp salt then set aside. Add oil to a large pan over Med heat. Once hot, add garlic and sauté for 1 minute until fragrant. Add tomatoes and bell pepper and sauté for 4 minutes.
Add vegetable broth, chopped cilantro,1 tsp salt, remaining lemon juice and remaining ½ Tbsp Piquant Post Casablanca Blend then stir to mix well. Bring mixture to a boil, then reduce heat and simmer on Low for 20 minutes. Check occasionally and add more broth if needed.
After 20 mins, nestle fish gently into the sauce. Ladle sauce over the fish. Cover pan and cook for 10-15 mins until the fish is flaky and cooked through.
Remove from heat and top with lemon slices and garnish with chopped cilantro. Serve fish on plates and spoon liquid and vegetables on top, with a side mashed potatoes or couscous.
Alternatives & Substitutions
Moroccan Paprika Fish is a simple yet comforting dish that bursts with flavor. The key is to use firm fish that stands up to the rich tomato sauce and cooking time.
If you can’t find cod filets then feel free to substitute with halibut, sea bass or snapper.
Interested in a plant-based version of this recipe? Then try swapping out the fish for a block of extra firm tofu or portobello mushroom caps. Both of these plant-based substitutes are meaty and will hold up well during the cooking process. Our recipes for Moroccan Couscous with Seven Vegetables and Moroccan Lentil Carrot Soup are both fantastic plant based recipes.
Our Casablanca Blend is designed to be versatile and adds North African flavor to just about any dish. The smoked paprika adds an earthy aroma and complexity to any dish. Try it in our Loubia recipe.
Make it a full meal and pair this recipe with our Smoky Eggplant and Tomato Zaalouk recipe found on our website.
In the mood for an exotic breakfast dish? Try our Shakshuka recipe – a quick Moroccan spiced egg dish that is perfect for breakfast or brunch.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Moroccan Paprika Fish
Serves
4
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Piquant Post spice you'll need: Casablanca Blend
Ingredients
1 lb cod filets (or any flaky white fish)
1 Tbsp Piquant Post Casablanca Blend, divided
¼ cup lemon juice(~ 1 large lemon), divided
2 Tbsp Extra Virgin Olive Oil
5 cloves of garlic, roughly chopped
2 medium tomatoes, diced
1 red bell pepper, cut into thin strips
2 cups vegetable broth or water
Handful fresh cilantro, chopped (~ ½ cup)
1 tsp salt plus ¼ tsp to season fish
Thinly sliced lemon and chopped cilantro, for garnish
Mashed potatoes or cooked Couscous, to serve
Instructions
Season fish with ½ Tbsp Piquant Post Casablanca Blend, half the lemon juice and ¼ tsp salt then set aside. Add oil to a large pan over Med heat. Once hot, add garlic and sauté for 1 minute until fragrant. Add tomatoes and bell pepper and sauté for 4 minutes.
Add vegetable broth, chopped cilantro,1 tsp salt, remaining lemon juice and remaining ½ Tbsp Piquant Post Casablanca Blend then stir to mix well. Bring mixture to a boil, then reduce heat and simmer on Low for 20 minutes. Check occasionally and add more broth if needed.
After 20 mins, nestle fish gently into the sauce. Ladle sauce over the fish. Cover pan and cook for 10-15 mins until the fish is flaky and cooked through.
Remove from heat and top with lemon slices and garnish with chopped cilantro. Serve fish on plates and spoon liquid and vegetables on top, with a side mashed potatoes or couscous.
Notes
Take care not to overcook the fish as it will become dry and rubbery. The fish is finished cooking when the meat is opaque and the juices run clear.
Spoon as much sauce as you see fit over the fish during cooking to keep the fish moist and help it cook evenly.
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