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Moroccan-Style White Fish Stew With Potatoes

This vibrant Moroccan-Style White Fish Stew is an effortlessly tender and flavorful one-pot dinner, combining flaky white fish and hearty vegetables in a rich, aromatic spice blend. It's a healthy, quick, and vibrant meal perfect for any weeknight.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil 1/4 cup olive oil
  • 1 tbsp tomato paste 1 tbsp tomato paste
  • 2 tbsp lemon juice 2 tbsp lemon juice
  • 2 tbsp parsley, minced 2 tbsp parsley, minced
  • 2 tbsp cilantro, minced 2 tbsp cilantro, minced
  • 3 cloves garlic 3 cloves garlic
  • 1 tsp cumin 1 tsp cumin
  • 1 tsp paprika 1 tsp paprika
  • 1 tsp turmeric 1 tsp turmeric
  • 1 tsp pepper 1 tsp pepper
  • 1 tsp salt 1 tsp salt
  • 1 1/2 lbs white fish of choice (cod, halibut, snapper, etc.), cut into individual servings 1 1/2 lbs white fish of choice (cod, halibut, snapper, etc.), cut into individual servings
  • 1 yellow onion, cut into rounds 1 yellow onion, cut into rounds
  • 2 yukon gold potatoes, peeled and cut into rounds 2 yukon gold potatoes, peeled and cut into rounds
  • 1 large carrot, peeled and cut into rounds 1 large carrot, peeled and cut into rounds
  • 1 red bell pepper, cut into strips 1 red bell pepper, cut into strips
  • 1 lemon, cut into rounds 1 lemon, cut into rounds
  • 1 tbsp olive oil 1 tbsp olive oil
  • 1/2 cup water 1/2 cup water

Method
 

  1. 1. Make the marinade: Blend together the 1/4 cup olive oil, tomato paste, lemon juice, minced parsley, minced cilantro, garlic, cumin, paprika, turmeric, pepper, and salt using a food processor or immersion blender.
  2. 2. Prep the veggies and fish: Add the onion, potatoes, carrot, and bell pepper to a bowl with 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.
  3. 3. Arrange the veggies and stew: Add 1 tbsp olive oil to the base of a tagine or Dutch oven over medium heat. Lay the onion rounds down first, allowing them to cook for a few minutes. Next, add the potatoes, carrots, and bell pepper. Add 1/2 cup water to the bowl where the vegetables were tossed with the marinade and 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.
  4. 4. 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 (63°C). Serve topped with minced parsley, if desired.

Notes

For deeper flavor, prepare the marinade a few hours or even a day ahead to allow the spices to fully infuse. Adjust spice levels to your preference by adding a pinch of cayenne or minced chili. Ensure potatoes are almost tender before adding fish to prevent overcooking the delicate fillets.