Let me just tell you, this comforting, flavor-packed Moroccan fish recipe will change your fish dinner game forever! A simple braised cod recipe in a saucy chickpea, tomato and bell pepper medley with aromatics and warm Moroccan spices including Ras El Hanout. If you haven’t tried it, you need to grab some Ras El Hanout ASAP!
You can serve this fish with 15-minute couscous or your favorite crusty bread. I also like it over this rice. For starters, try Baba Ganoush and a big fresh salad like this simple Mediterranean tomato and cucumber salad.
To me, this Morrocan fish recipe is the kind of homey fish stew that you eat with close friends and family. Delicious. Saucy. And wonderfully messy!
You’d better be prepared with some homemade challah bread or your favorite crusty bread to sop up all the goodness!
My Jewish friends tell me that Moroccan fish may be served on Friday night for Shabbat dinner or even at Rosh Hashanah. It’s that special!
I’ve done some research and found several variations of this Morrocan fish recipe. Some recipes call for baking, while others call for stove-top cooking. Some use a lot of paprika, and others are more heavy on the hot chili or cumin. Some include chickpeas, and others don’t. And the fish choice may also vary from recipe to recipe.
But all the Moroccan fish recipes I reviewed gave off the same vibe: warmth and comfort! And that’s what I went with in my own easy version here.
Don’t worry, like my Moroccan Fish Kofta, this version incorporates amazing Moroccan flavors without being too spicy! Best part? It takes little prep and cooks in about 30 minutes!
Ingredients for this Moroccan-Style Cod Recipe
This is basically a braised cod recipe with a big Moroccan twist! My cod fillet pieces were thin enough, so braising stove-top seemed to be the perfect option for a juicy delicious fish. And, as you can see in the photos, I added some chickpeas to make for a heartier fish dinner. Why not throw in a bit of plant-based protein to stretch the meal and make the perfect bed for our fish?!
So let’s review the full list of ingredients for this Moroccan fish recipe:
– For the base or saucy part of this fish recipe: extra virgin olive oil, garlic, tomato paste (adds great depth), chopped tomatoes, red bell peppers, water (for the saucy part), and chickpeas (canned chickpeas or already boiled is what you’re looking for here.)
– For the Fish: I chose cod fillet. You can change the fish option according to what you have–grouper, sea bass, or halibut will work (I don’t typically use tilapia though). The important thing is that the fish fillets are thin enough to cook quickly (mine were about 1/2 inch in thickness).
–Moroccan Flavor Makers: this is where all the Moroccan warmth comes through! I went for something a little bit different. I did not rely too much on paprika, and I did not add any heavy amount of hot chili. For the star spice, I used Ras El Hanout–a wonderful blend of cinnamon, turmeric, cloves, allspice, cardamom, ginger, mace, nutmeg, and a touch of cayenne. And I did add a bit of paprika and cumin as well.
How to Make this Moroccan Cod Fillet Recipe
This Moroccan fish recipe is fairly easy to make. Like I said earlier, it’s a braised cod fillet recipe, so you’ll be working stove-top and all you need is a braiser (something like this) or a deep pan with a lid. There are two components or two main steps here:
1) Prepare the saucy chickpea and tomato mixture. In this step, we start by cooking some garlic in extra virgin olive oil.
We build from there by adding tomato paste, diced tomatoes, and bell peppers. And after we get those cooking a bit, we add in chickpeas, water, and fresh cilantro. Season things up and add a bit of Ras EL Hanout (our star spice mixture!) Then, simmer, baby. Simmer!
2) Season and cook the fish in the prepared mixture. So, while the chickpea, tomato, and bell pepper mixture is simmering nicely, we hit the fish fillets up with salt and pepper and coat with a trio of spices: Ras El Hanout, cumin and paprika. It helps to drizzle a bit of quality extra virgin olive oil and give the fish a toss to make sure it’s well-coated with the spices.
By the way, if you live in the USA, you can find spices including Ras El Hanout, and our olive oils and more at our Online Shop.
How do I know if my fish is cooked?
If you don’t make fish often, you might wonder, “how do I know if my fish is cooked and ready?”
In this recipe, I used cod fillets that are about 1/2 inch in thickness. They should take 10 to 15 minutes to cook in the saucy chickpea and tomato mixture (the cook time might vary, depending on how thick your fish fillets are.)
When fish is ready, it will become opaque in color and will easily flake. Take a fork to the thickest part of the fish at a 45-degree angle, gently twist the fork and pull some of the fish up. It should easily flake. Under-cooked fish will still look a bit grey and will resist flaking. If that’s the case, let it cook a bit more but watch carefully so that you don’t end up overcooking your cod.
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BEST Moroccan Fish Recipe
- Total Time: 40 minutes
- Yield: serves 6
Description
This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.
Ingredients
- Extra Virgin Olive Oil (I used Private Reserve EVOO)
- 8 garlic cloves, divided (4 minced cloves and 4 sliced)
- 2 tbsp tomato paste
- 2 medium tomatoes, diced
- 1 red pepper, cored, sliced
- 1 15-oz can chickpeas, drained and rinsed
- 1 1/2 cup water
- Large handful fresh cilantro (about 1 cup fresh cilantro)
- Kosher salt and black pepper
- 1 1/2 tsp Ras El Hanout, divided
- 1 1/2 lb cod fillet pieces (about 1/2 inch in thickness)
- 3/4 tsp paprika
- 1/2 tsp cumin
- Juice of 1/2 lemon
- 1/2 lemon, sliced into thin rounds
Instructions
- In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
- Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
- Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
- Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it’s well coated with the spices and the olive oil.
- When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
- Serve immediately with your favorite crusty bread, grain, or rice.
Notes
- Find our Private Reserve EVOO and spices including Ras El Hanout, cumin and paprika at our ONLINE SHOP!
- How do you know when fish is ready? When fish is ready, it will become opaque in color and will easily flake. Take a fork to the thickest part of the fish at a 45-degree angle, gently twist the fork and pull some of the fish up. It should easily flake. Under-cooked fish will still look a bit grey and will resist flaking. If that’s the case, let it cook a bit more but watch carefully so that you don’t end up overcooking your cod.
- How to Store Leftovers? Keep leftovers in a tight-lid glass container in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Cuisine: Moroccan
Great flavor! I love ras el hanout! I added a few more veggies( potato ,and sweet potato ,Swiss chard ,carrots and onion) and a tablespoon or 2 of currents for a bit of sweetness. I can’t have beans right now so no chix peas but I can imagine they would be great with this.
Perfect Friday Lenten dinner!
With Greek potatoes…
It was fabulous ??
Great combo! So glad you enjoyed both recipes! Thanks, Leigh Ann!
This was delicious! I didn’t have fresh cilantro and used dried – 1T. I can only imagine how much better it will taste with fresh herbs. I will be making this again. Thank you
Thanks, Linda! Glad you enjoyed it!
This is what my Moroccan mother-in-law made for dinner every Friday night and could never find the recipe – it came out almost exactly like hers (I actually got emotional from the wonderful aroma!). Thank you so much for sharing. It’s definitely going into my dinner rotation.
That is very sweet, Renee! So glad this on brought back some great memories!
This came today for this weeks meals and it was on my plan for tonight’s dinner already. Fish is thawed out and waiting. I couldn’t get cod when I went, so I got red snapper, which is really nice in this recipe. When I first made this stew, I googled ras el haunt, and I found a recipe for the spice that we love.so I have been using that mixture ever since. It is our favorite really. I cannot eat gluten or any simple grains either. They make me sick, so I make cauliflower rice with this and its wonderful as well.. we have this at least once a month and brag about it too! Thank you so much!
This was amazing! From start to finish, the aromas in the kitchen were fabulous. The flavors were delightful and refreshing. We didn’t have cod and so we substituted Mahi Mahi. So good. In our house, when someone says “do over” at dinner, it’s a glowing review. This recipe is definitely a do over. Thamsk for sharing it with us.
That is so great to hear!! Thank you!!
Hi , Would you mind sharing the spice recipe? Thanks
Hi, Suzy:
On the new year’s day of 2020, I cooked your chicken shawarma and have made many of your dishes in the three weeks that followed. All of the recipes that I’ve tried are outstanding–especially this one! It’s superior to anything we’ve ever had in a Mediterranean restaurant! You’ve made me feel like an extraordinary chef, but the real star is you! Thank you!
Warm regards,
Lulu, thank you so much for your kind words. I am so glad you are enjoying the recipes.
Sounds delicious! Would this recipe work with chicken instead of fish? If so, what kind of chicken would you use and would you change any ingredients?
Thanks, Meilssa! If you’re looking for Moroccan chicken recipe, I highly recommend this one instead: https://www.themediterraneandish.com/moroccan-chicken-recipe/
Hi Suzy, thank you for this recipe! I followed your recipe exactly, and my whole family loved it. This is my first encounter with the Ras el Hanout spice blend, and it is really nice. I am especially happy because I normally don’t like cod, so this one is definitely a keeper! PS. I’ve found so many other delicious-looking recipes on your blog too, this is just the first one I’m trying. I’m so excited to try them all!
I’m so glad you enjoyed it! And I hope you’ll try many more recipes here
This was a Sunday dinner smash in our home! My wife and daughter thought this was terrific, and so did I. I served it over brown rice with fresh-baked bread from a local bakery on the side. Recipe modifications are as follows: 2 lbs of Canadian flounder; 1 extra can of chickpeas; 1 extra pepper (yellow), and I increased the water to 2 cups. Can’t wait to make this again. I kept the spice level as written in the recipe, but if I were making this for just my personal consumption, I would maybe doubled the amount of Ras El Hanout, my new favorite spice!!
Thank you for sharing Matthew! I’m so glad this is a winner for you. And i would agree, Ras El Hanout is an amazing spice blend.
As all your recipes, easy to follow, very clear.
Love this Moroccan fish dish. I miss a little spicy etch to it. I add some spicy little peppers. Made it as a shabbat dinner last week, some fresh challah bread with it, finger licking good.
So glad you enjoyed it!
Winner, winner, fish dinner!
I followed this recipe exactly except for the type of fish cooked.
I went to the market to get cod for this recipe but found that the tilapia looked better and was priced better. So – I bought tilapia and used it, instead. And I will say that I think tilapia is *perfect* with this recipe. My husband prefers a firm fish and the thin steaks fit the bill (and the budget) perfectly.
The star of the show, though, is the Ras El Hanout. Folks – you absolutely must give this product a try – its just gorgeous — complex and warming. Its gonna be great for our cold Massachusetts winters!
Wonderful, Priscilla! I am so glad you gave this a try. And I’ll have to agree, the star ingredient here is Ras El Hanout! If anyone is looking, here is the link https://shop.themediterraneandish.com/product/ras-el-hanout/
I will definitely be getting the Ras El Hanut but would like to make this recipe today. What can I do to substitute that. I love your recipes and have made several of them. many more than once. Thank you!
There is not a great substitute for Ras El Hanout, but you can go for a combination of warm flavors, paprika, a dash of turmeric, cumin, and coriander.
I really loved it! Packed full of flavors and so easy to make!
Wow, so much flavor! Delicious! Thanks for sharing!
My pleasure, Laura! So glad you enjoyed it
I’m always stumped with new ways to prepare fish. This is perfect!
Yay!Enjoy!!
Lauren