This Moroccan-style white fish stew is warm, aromatic, and satisfying. A spice-forward marinade seasons the fish, potatoes, carrots, and peppers, creating a hearty one-pot meal. Serve it with crusty bread or a scoop of rice for a well-balanced dinner.
This version of fish tagine highlights bright herbs, fresh lemon, and warming Moroccan spices that enhance the fish without overpowering it. It’s a humble, comforting one-pot recipe I grew up with, often prepared by family members. While traditionally cooked in a tagine, the same results are easy to achieve in a Dutch oven or any heavy pot—see the cartouche (parchment lid) technique below for extra moist, tender fish.
Instructions
The Cartouche (Parchment Lid)
You can make this stew in a tagine, but a Dutch oven or any heavy pot works just as well. To keep the fish exceptionally moist, use a cartouche: cut a circle of parchment paper to fit directly on top of the stew, then place the lid over the parchment. The paper seals moisture in and helps the fish cook gently for a tender texture.
More Moroccan Stews
If you enjoy these flavors, you might also like other Moroccan stews featuring chicken, okra, vegetables, or beef with tomatoes and onions.
How to Make Moroccan Chicken Tagine
Moroccan-Style Okra Tomato Stew
Moroccan-Style Potato & Vegetable Tagine
Moroccan Beef Tagine (Beef Stew with Tomatoes & Onions)
Enjoy,
Moroccan-Style White Fish Stew With Potatoes
- Author: Salima Benkhalti
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Entree, Main Dish, Stew, Tagine
- Method: stewed
- Cuisine: Moroccan, North African
- Diet: Gluten Free
Description
This Moroccan-style white fish stew combines a vibrant, herb-filled marinade with tender vegetables and flaky fish for a comforting, flavorful meal. It’s easy to prepare and ideal for family dinners or weeknight cooking.
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, crushed
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp salt
For the Stew:
- 1 1/2 lbs white fish (cod, halibut, snapper, etc.), cut into serving pieces
- 1 yellow onion, cut into rounds
- 2 Yukon Gold potatoes, peeled and sliced into rounds
- 1 large carrot, peeled and sliced
- 1 red bell pepper, cut into strips
- 1 lemon, sliced into rounds
- 1 tbsp olive oil
- 1/2 cup water
Instructions
- Make the marinade: Blend the olive oil, tomato paste, garlic, parsley, cilantro, lemon juice, cumin, paprika, turmeric, pepper, and salt until smooth.
- Prep vegetables and fish: Toss the onion, potatoes, carrot, and bell pepper with half the marinade so they are evenly coated. Rub the remaining marinade over the fish and chill briefly while you prepare the pot.
- Layer and stew: Heat 1 tablespoon olive oil in a tagine or heavy pot over medium heat. Sauté the onion rounds for a few minutes, then arrange the potatoes, carrots, and bell pepper on top. Add the reserved marinade bowl to the 1/2 cup water, swirl to pick up any remaining flavor, and pour over the vegetables. Cover with a parchment cartouche (see above) and the lid, and simmer on medium-low for about 20 minutes, until potatoes are nearly fork tender.
- Add fish and finish: Place the fish pieces on top of the vegetables, arrange lemon slices over the fish, and baste a bit of the sauce over each piece. Cover again with the parchment and lid and cook for 10–15 minutes more, until the fish reaches about 145°F or flakes easily. Garnish with minced parsley if desired and serve.
Notes
*If using a traditional tagine, the parchment cartouche is not necessary.