Moroccan-Style White Fish Stew With Potatoes
This Moroccan-style White Fish Stew is incredibly cozy and flavorful. A spice forward marinade is used to season the fish, potatoes, carrots, and peppers, resulting in a super hearty one pot meal. Served with crusty bread or with a spoonful of white rice, it’s the ultimate well balanced dish.
When it comes to white fish stew, there’s really only one correct direction to go.
That direction features lots of fresh herbs, zesty lemon juice and bold Moroccan spices that perfectly compliment the fish, without any frills. Typically called a fish tagine in Morocco, this dish is a humble one pot meal I grew up enjoying many iterations of, made by my aunts, grandma, and father.
And while it’s traditionally made in a tagine, you’ll have no trouble perfecting this dish using whatever pot you have and a piece of parchment paper (more on that later).
Instructions
The Cartouche (Parchment Lid)
While I grew up watching my family make this recipe in a traditional Moroccan tagine, it’s just as easy to make using a dutch oven or whatever pot you use for stews.
To recreate the magic of the tagine, we’re using one of my favorite parchment paper cooking techniques: the cartouche.
This trick creates a super moist environment, preventing the fish from drying out. Simply cut a piece of parchment paper into a circle the size of the lid’s pot and nest over the stew before covering. This quick trick will work miracles for the texture of your fish!
More Moroccan Stews
If you’re loving the flavors in this fish tagine, be sure to check these out:
Enjoy,
Moroccan-Style White Fish Stew With Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entree, Main Dish, Stew, Tagine
- Method: stewed
- Cuisine: Moroccan, North African
- Diet: Gluten Free
Description
This Moroccan-style White Fish Stew is incredibly cozy and flavorful. A spice forward marinade is used to season the fish, potatoes, carrots, and peppers, resulting in a super hearty one pot meal. Served with crusty bread or with a spoonful of white rice, it’s the ultimate well balanced dish.
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- 2 tbsp parsley, minced
- 2 tbsp cilantro, minced
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp pepper
- 1 tsp salt
For the Stew:
- 1 1/2 lbs white fish of choice (cod, halibut, snapper, etc.), cut into individual servings
- 1 yellow onion, cut into rounds
- 2 yukon gold potatoes, peeled and cut into rounds
- 1 large carrot, peeled and cut into rounds
- 1 red bell pepper, cut into strips
- 1 lemon, cut into rounds
- 1 tbsp olive oil
- 1/2 cup water
Instructions
- Make the marinade: Blend together the oil, tomato paste, garlic, parsley, cilantro, lemon juice, and spices using a food processor or immersion blender.
- Prep the veggies and fish: Add the onion, potatoes, carrot, and bell pepper to a bowl with add half of the marinade, mixing to coat them evenly. Add the remaining marinade to the fish, rubbing to coat all over before chilling in the fridge until it’s time to cook.
- Arrange the veggies and stew: Add olive oil to the base of a tagine or dutch oven over medium heat. Lay the onion down first, allowing them to cook for a few minutes. Next add the potatoes, carrots and bell pepper. Add the water to the bowl where the vegetables were tossed with the marinade and then pour over the stew. Cover (placing a piece of parchment paper under the lid if using a dutch oven) and stew on medium low for 20 minutes.
- Add fish and stew: Check to make sure the potatoes are nearly fork tender before adding the fish, topping with lemon slices and basting with sauce. Cover (with the parchment and lid again) and cook an additional 10-15 minutes, or until the fish reaches an internal temperature of 145°F. Serve topped with minced parsley, if desired.
Notes
*If using a tagine, you don’t need the parchment paper lid.