Name: Moroccan Spicy Fish
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 5
Ingredients: 5 white fish fillet; 4 Tbsp paprika; 1 lemons; 1/2 cup olive oil; 3 potatoes; 3 peppers; 2 carrots; 1 head garlic; 2 chili peppers; 5 dried chilis; 1 bunch cilantro; Salt; Black pepper; 1 tsp coriander seeds; 2 Tbsp preserved lemons; 3 cups water

Moroccan Spicy Fish

This Moroccan-inspired fish and vegetable stew is a colorful, aromatic dish built around paprika, preserved lemon, and cilantro — ingredients that define many North African coastal recipes. The vegetables simmer gently in a spiced broth, absorbing layers of flavor before being topped with tender fish cooked skin side up to capture steam and fragrance. The result is a rich, rustic one-pot meal that brings together the earthy sweetness of vegetables and the bright, tangy warmth of Moroccan seasoning. Traditionally served family-style, this dish is inviting and comforting, perfect for both everyday meals and festive gatherings.

Recipes are shared as flexible guidelines to inspire and give you ideas. We are always available to advise on substitutions when ingredients aren’t available onboard.

Cooking Method: Cooking Cuisine: Moroccan Courses: Main-dish Recipe Tags: F Fish Spicy S Stew T Traditional

Savory

Prep Time 25 mins Cook Time 1 hr Total Time 1 hr 25 mins Servings: 5

Instructions

In a small jar, combine 3 Tbsps paprika, lemon juice, and half a cup of olive oil to make the seasoning marinade. Set aside.
In a wide pot, heat a small amount of oil and sear the potatoes, peppers, carrots, garlic head, chili peppers, and fresh cilantro until slightly golden.
Add the dried chilis, salt, coriander seeds, preserved lemon (optional), and 1 Tbsp of paprika. Stir gently.
Pour in 2 cups of water, ensuring the liquid reaches halfway up the vegetables. Add more if needed. Cover and cook over medium-low heat for 30 minutes, until the vegetables are tender.
Season the portioned fish fillets with lemon juice, salt, black pepper, and 2 Tbsp of the prepared marinade.
Arrange the fish, skin side up, on top of the cooked vegetables. Pour the remaining marinade over the fish, making sure to use it all by adding another ½ cup of water to rinse out the jar.
Scatter more cilantro over the top, cover again, and cook gently for about 15 minutes, or until the fish is cooked through and flakes easily.

Note

Tips
Use firm white fish that holds its shape, such as seabass or tilapia.
If preserved lemons are not available, substitute with lemon zest and a small amount of brine or vinegar.
Adjust the level of chili to suit the crew’s preference for heat.
Serve directly from the pot with warm bread (Challa works perfectly for this) or steamed rice to soak up the sauce.
Tastes even better the next day once the flavors deepen and meld together.

Moroccan Spicy Fish