Moroccan Fish And Potatoes Recipes

MOROCCAN FISH AND POTATOES

This recipe comes from a little old lady who lives in the old city name Irma Charles, fondly called Bubby Irma by the residents. She is a fantastic cook! I use flounder for this recipe (with a shorter cooking time), but it works with all fish.

Provided by mosma

Categories Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Moroccan Fish and Potatoes image

Steps:

In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
Place sliced peppers on top, then slices of fish.
Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.

Nutrition Facts : Calories 621.4, Fat 29.4, SaturatedFat 3.9, Cholesterol 93.5, Sodium 733.3, Carbohydrate 45.4, Fiber 6.2, Sugar 3.2, Protein 44.8

Ingredients

1 tablespoon paprika
1/2 cup corn oil
4 medium potatoes, peeled and sliced thin
2 small hot red peppers, sliced lengthwise, with seeds removed
1 1/2 lbs fish fillets or 1 1/2 lbs steaks
1 head garlic
1 teaspoon salt
1 -2 teaspoon paprika
1/4-1/2 cup fresh coriander, chopped coarsely

MOROCCAN SPICED FISH WITH GINGER MASH

Spice up white fish fillets with a flavoured butter and serve with fluffy sweet potato mash

Provided by Good Food team

Categories Dinner

Time 30m

Number Of Ingredients 8

Moroccan spiced fish with ginger mash image

Steps:

Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

Nutrition Facts : Calories 445 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 17 grams sugar, Protein 36 grams protein, Sodium 0.67 milligram of sodium

Ingredients

2 large sweet potatoes , peeled and cut into chunks
2 tsp butter , softened
1 garlic clove , crushed
0.5-1 tsp harissa (Belazu is good)
zest 1 lemon
small handful coriander , most chopped, rest left whole
fingertip-size piece fresh root ginger , finely grated
2 skinless white fish fillets (look for sustainably caught)

MOROCCAN POTATO CASSEROLE

This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!

Provided by NIBLETS

Categories World Cuisine Recipes African

Time 1h45m

Yield 6

Number Of Ingredients 17

Moroccan Potato Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 30.9 g, Fat 12.1 g, Fiber 5.9 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 44.5 mg, Sugar 6.5 g

Ingredients

6 cloves garlic
salt to taste
2 teaspoons paprika
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¾ cup chopped fresh cilantro
¾ cup chopped parsley
1 lemon, juiced
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 ½ pounds red potatoes, sliced 1/2 inch thick
1 large red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 1/2 inch squares
1 large green bell pepper, cut into 1 1/2 inch pieces
4 stalks celery, cut into 2 inch pieces
1 pound tomatoes, each cut into 8 wedges
2 tablespoons olive oil

MOROCCAN FISH TAGINE

This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!

Provided by winechef

Categories Seafood Fish

Time 3h50m

Yield 6

Number Of Ingredients 18

Moroccan Fish Tagine image

Steps:

Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g

Ingredients

½ cup olive oil
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ lemon, juiced
6 cloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground saffron
1 ½ pounds cod fillets, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, cut into rings
1 large carrot, peeled and cut into matchsticks
2 potatoes, peeled and sliced 1/4-inch thick
1 large green bell pepper, sliced into rings
3 tomatoes, seeded and cut into strips
¼ cup chopped fresh cilantro

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Moroccan Fish And Potatoes Recipes

MOROCCAN FISH AND POTATOES

This recipe comes from a little old lady who lives in the old city name Irma Charles, fondly called Bubby Irma by the residents. She is a fantastic cook! I use flounder for this recipe (with a shorter cooking time), but it works with all fish.

MOROCCAN SPICED FISH WITH GINGER MASH

Spice up white fish fillets with a flavoured butter and serve with fluffy sweet potato mash

MOROCCAN POTATO CASSEROLE

This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!

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