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A low calorie fish dish bursting with tasty spicy Moroccan flavours that is perfect for a crowd or can be frozen in batches for a handy midweek treat

Serve with cooked rice or couscous for that authentic taste and you will feel like you are
actually in Morocco


Spicy Moroccan Fish Tagine

Category: main

Cuisine: Moroccan

Yield: 4

Spicy Moroccan Fish Tagine

A spicy fish tagine with the flavours of Morocco


  • 1 tbsp Olive Oil
  • 1 Large Onion , Sliced Finely
  • 1 Small Fennel Bulb, remove core then slice
  • 3 cm piece peeled Ginger , sliced
  • 3 Cloves of Garlic, sliced
  • 1 tsp Cumin Seeds, Toasted then crushed.
  • 1 tsp Coriander Seeds, Toasted the crushed.
  • 2-3 tsp ras el hanout (a spice mix available from supermarkets)
  • 400g Tin of chopped tomatoes, drain well
  • 1 Pinch of Safron, place in 50ml of boiling water to disolve
  • 500ml Stock (Vegetable or Fish)
  • 500g Firm white Fish (Cod etc) cut into chunks
  • 200g Large Prawns, peeled
  • Salt & Pepper to taste


  1. Heat the oil over a medium heat in a large Tagine or Pot with lid.
  2. Add the onion, fennel and ginger, and cook until starts to caramalise
  3. Add the garlic, cumin, coriander seeds and the ras el hanout, cook for 1-2mins
  4. Stir in tomatoes and cook for further 5 minutes
  5. Pour in the saffron water, followed by the stock
  6. Cover and cook for 15 minutes until liquid has reduced
  7. Add the fish in even layer, re cover and cook for 5 minutes
  8. Add the prawns, season with salt & pepper and cook for another 5 minutes
  9. Leave to rest in the pot for a few minutes then scatter with olives, coriander
  10. and serve with couscous or rice



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