Best 4 Moroccan Fish Tagine With Peppers And Olives Recipes

Embark on a culinary journey to the heart of Morocco with our tantalizing Moroccan fish tagine. This traditional dish, prepared with the freshest fish, an aromatic blend of spices, and an array of colorful vegetables, is a feast for the senses. Immerse yourself in the vibrant flavors of Morocco as you savor the delicate taste of fish, complemented by the sweetness of peppers, the tanginess of tomatoes, and the briny burst of olives. Indulge in the richness of the tagine's broth, infused with the essence of herbs and spices, creating a harmonious symphony of flavors that will leave you craving for more. Prepare to be enchanted by the Moroccan fish tagine and embark on a culinary adventure that will transport you to the bustling souks and vibrant streets of Morocco.

In addition to the classic Moroccan fish tagine, this article presents a delightful collection of variations that cater to diverse culinary preferences. Explore the tantalizing flavors of the seafood tagine, where an assortment of seafood treasures, including succulent shrimp, tender calamari, and flaky white fish, come together in a flavorful broth. Discover the vegetarian delight of the vegetable tagine, a symphony of roasted vegetables, aromatic spices, and a rich tomato-based sauce that will satisfy even the most discerning palate. And for those who crave a taste of tradition, the chicken tagine offers a comforting and hearty dish, where tender chicken pieces are braised in a flavorful broth, creating a classic Moroccan delicacy.

Let's cook with our recipes!

MOROCCAN FISH TAGINE

Moroccan Fish Tagine image

Fish fillets poached in a spicy tomato sauce, an abundance of vegetables and chickpeas. This Moroccan Fish Tagine is the perfect topping for couscous and it is done in 30 minutes! Delicious and healthy doesn't get any better!

Provided by Deliciously Mediterranean

Categories Fish

Time 30m

Number Of Ingredients 18

Ingredients

2 tbsp olive oil
1 medium onion, sliced
4 bell peppers (red, yellow, orange & green) sliced
2 tsp smoked paprika
1 tbsp ground cumin
1/2 tsp ground turmeric
1/2 tsp coriander seeds, lightly crushed
1/4 tsp chilli pepper/cayenne (optional)
1 tomato, skinned and diced
1 head of garlic, finely diced
1-2 tbsp harissa
1 small can of chickpeas (approximately 1 cup)
1 cup of water
1 tsp bouillon powder
1 bunch of cilantro, washed, dried and roughly chopped
4 frozen cod fillet (or any firm white fish.)
A pinch of freshly ground pepper
salt (only if needed)

Steps:

Heat the tagine. Set the tagine on a low heat until warm; once the tagine is warm, increase the heat to a medium-high. If you're not using a tagine pot, skip the warm-up on low and heat your pot at medium-high.
Sauté onions & peppers. Coat the tagine with a generous amount of olive oil (about 2 tbsp or more). Add in the onions, sauté until translucence, then add the bell peppers. Cover the tagine and cook for 3 minutes.
Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spices and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the tagine and simmer for 3-4 minutes ⏤ if the tomatoes are really dry, add 2 tbsp of water from your water cup.
Toss in the chickpeas, bouillon powder, & water. Open the lid, add the chickpeas and bouillon powder and give everything a good stir. Pour the water over the mixture and cover the tagine for 10 minutes.
Time for cilantro & fish. Remove the lid and taste the sauce; you may wish to adjust the salt at this point. I don't usually add any salt to the dish since the bouillon powder is pretty salty already, but it's a good time to check. Stir in the cilantro, then place the fish on top of the sauce. Cover the tagine, and simmer for 7 minutes.
Braise, Simmer & Cover. Now the fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on top of the fish and move the chickpeas to the side so the fish can be submerged into the sauce. Cover and continue cooking for 4 minutes
Serve and enjoy.

Nutrition Facts : Calories 383 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 47 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 547 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES

Moroccan Baked Fish With Potatoes, Peppers and Olives image

Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

Steps:

Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams

MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES

Moroccan Fish Tagine with Peppers and Olives image

Categories Fish Herb Olive Tomato Bake Marinate Spice Saffron Bell Pepper Spring Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Ingredients

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

Steps:

Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

MOROCCAN FISH TAGINE WITH TOMATOES, OLIVES, AND PRESERVED LEMONS

Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons image

This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 17

Ingredients

2 teaspoons cumin seeds
3 cloves garlic
1 teaspoon coarse salt
1 tablespoon sweet paprika
1 1/2 teaspoons crushed hot red pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
4 wedges Preserved Lemons for Moroccan Fish Tagine, rinsed, pulp and peel separated
3 tablespoons fruity extra-virgin olive oil
1 pound monkfish fillet or thick slabs of halibut
1 large carrot, very thinly sliced
2 ribs celery, peeled and very thinly sliced
1 pound red ripe tomatoes, peeled and thinly sliced
1 small green bell pepper, sliced into very thin rounds
2 dozen Moroccan red or picholine olives, rinsed and pitted
2 dried bay leaves, preferably Turkish
Sprigs fresh cilantro, for garnish

Steps:

Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
Remove tagine from oven and pour liquid from dish into a small nonreactive saucepan. Bring to a boil over medium-high heat until thickened and reduced to 1/2 cup; pour back over fish.
Increase oven temperature to 500 degrees. Baste fish with pan juices and bake, uncovered, in top third of oven until a crust has formed over the vegetables, about 10 minutes. Transfer tagine to a wooden surface or a folded kitchen towel to prevent cracking. Garnish with cilantro sprigs; serve warm or hot.

Tips:

Choose the right fish: Use a firm-fleshed fish that will hold up well in the tagine, such as salmon, cod, or halibut.
Marinate the fish: Marinating the fish in a mixture of spices and olive oil will help to infuse it with flavor.
Layer the tagine properly: Place the vegetables on the bottom of the tagine, then add the fish and broth. Top with the olives and peppers.
Cook the tagine over low heat: This will help to prevent the fish from overcooking and drying out.
Serve the tagine with couscous or rice: This will help to soak up the flavorful broth.

Conclusion:

Moroccan fish tagine is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of flavors and textures in this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook fish, give Moroccan fish tagine a try. You won't be disappointed.