Fish Stew Moroccan Tagine

Dive into the vibrant flavors of North Africa with this Fish Stew Moroccan Tagine—a comforting one-pot dish that brings together tender white fish fillets, hearty potatoes, and a medley of bell peppers in a rich, aromatic tomato broth. Infused with a tantalizing blend of warm spices like cumin, paprika, turmeric, and cinnamon, along with a zesty kick from preserved lemon and a touch of heat from Harissa paste, this stew is a symphony of bold and complex tastes. Slow-cooked to perfection in a traditional tagine (or a heavy-bottomed pot), the result is a melt-in-your-mouth fish dish with perfectly tender vegetables. Ideal for pairing with crusty bread or fluffy couscous, this recipe is a show-stopping choice for an exotic yet approachable dinner that’s as nourishing as it is delicious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 600 g white fish fillets (such as cod or halibut)
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 4 medium ripe tomatoes, diced
• 2 tbsp tomato paste
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 3 medium potatoes, peeled and sliced into rounds
• 1 preserved lemon, cut into wedges
• 1 tbsp Harissa paste
• 1 tsp cumin powder
• 1 tsp paprika
• 0.5 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 500 ml fish stock (or water)
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Pat the white fish fillets dry with paper towels, season with a pinch of salt and pepper, and set aside.

Step 2

Heat the olive oil in a large, heavy-bottomed tagine or pot over medium heat.

Step 3

Add the chopped onion and sauté for 5 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the diced tomatoes, tomato paste, and Harissa paste. Stir well and cook for 5 minutes until the mixture begins to thicken.

Step 6

Stir in the cumin, paprika, turmeric, cinnamon, salt, and black pepper, ensuring the spices are evenly distributed.

Step 7

Layer the potato rounds over the tomato mixture, followed by the sliced bell peppers.

Step 8

Nestle the preserved lemon wedges into the mixture, ensuring even distribution.

Step 9

Carefully pour in the fish stock (or water), ensuring the vegetables are just covered. Bring to a gentle simmer, then lower the heat and cover with a lid.

Step 10

Cook for 30-35 minutes until the potatoes are tender, stirring occasionally to prevent sticking.

Step 11

Uncover the tagine and gently place the seasoned fish fillets on top of the vegetables.

Step 12

Cover again and cook for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 13

Sprinkle the chopped cilantro and parsley over the dish just before serving.

Step 14

Serve hot with crusty bread or steamed couscous to soak up the flavorful sauce.

Nutrition Facts

Serving size	2782 grams (2782.0g)

Amount per serving	% Daily Value*
Calories	1740

Total Fat 57.10g	73%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 4.00g
Cholesterol 300mg	100%
Sodium 5060mg	220%
Total Carbohydrate 154.90g	56%
Dietary Fiber 32.20g	115%
Total Sugars 42.60g
Protein 157.90g	316%

Vitamin D 1200IU	6000%
Calcium 434mg	33%
Iron 15mg	81%
Potassium 6705mg	143%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 35.8%

Carbs: 35.1%