Moroccan Tagine with Fish and Rice – Our Moroccan Tagine recipe is a flavorful and easy one-pot meal that cooks fish and rice together with traditional Middle Eastern ingredients.

Authentic Moroccan Tagine with Fish and Rice in ceramic dish

Fish and Rice Recipe

One-pot recipes are definitely my go-to for busy weeknight meal plans.

Being able to layer and cook all of your ingredients in one vessel is perfection for easily creating a hearty, satisfying dinner with fewer dirty dishes.

But if you are anything like me and my family, there’s only so many times you can enjoy a beloved one-pot pasta or one-skillet chicken and rice dish before you want to try something a bit different that’s still terrifically easy to make in a single pot.

Our Moroccan Tagine with Fish and Rice recipe combines robust Moroccan ingredients like cumin, green olives, and dried apricots with lean white fish and Basmati rice for an incredibly flavorful one-pot meal.

how to make fish and rice recipe in tagine dish - small plate with fish and rice in front of larger baking dish

What is Moroccan Tagine?

Tagines are cooking vessels traditionally used in many Moroccan recipes.

A Moroccan Tagine has a large, round base for filling with vegetables, grains, and proteins. The lid is shaped like a cone and fits tightly to the base with no ventilation, which traps steam and condensation to cook the ingredients.

It, therefore, creates a similar cooking method to a slow cooker or Dutch oven. Yet it was created to use in regions where water is sparse.

Pro Tip: But don’t fret! If you don’t have a tagine dish, you can still make this recipe in a dutch oven or sauté pan with a lid! There’s no need to go buy a special dish.

tagine dish with lid

Fish and Rice Tagine Ingredients

Authentic Moroccan recipes typically require a long list of ingredients to build the rich flavors associated with northwest African cuisine.

However, although this dish has several components, all of the traditional Moroccan ingredients are wholesome and easy to find at your local market.

Here’s what you need for this Fish and Rice recipe:

  • Olive oil
  • Onion: white onions or yellow onions
  • Garlic
  • Cilantro
  • Ginger
  • Spices: cumin, coriander, cinnamon, salt and pepper
  • Rice
  • Tomatoes
  • Chickpeas
  • Green olives
  • Golden raisins
  • Dried apricots
  • Lemon
  • White fish filets: Cod, Tilapia, Swai, Haddock, Grouper, Halibut, or Sea Bass
  • Garnishes: toasted almonds, chopped mint, cilantro, pickled red onion
how to make tagine - sauté onions and spices in dish

How to Make Fish and Rice

1. Set a large Moroccan Tagine (or large skillet with tight fitting lid) over low heat. Add the oil, chopped onions, chopped cilantro, minced garlic, and fresh grated ginger. Sauté for several minutes minutes until the onions soften.

2. Next, mix in the cumin, coriander, cinnamon and long grain rice. Stir and toast the spices and rice for another couple of minutes.

tomatoes, chickpeas, rice, and traditional Moroccan spices

3. Add the diced tomatoes, chickpeas, raisins, apricots, lemon zest and juice, and salt to the rice. Mix well and spread evenly across the bottom of the pan. Then pour water over the top. No need to stir!

4. Place the cover over the tagine and simmer for 15-20 minutes. Do not lift the lid until the 15-minute mark. The rice should look dry on top, and there should be a vent hole apparent. If it does not look fully cooked, cover and continue cooking for 5 more minutes.

traditional Moroccan ingredients in a tagine dish

5. If you plan to add fish at the end, first pat the fish fillets dry and then salt and pepper them liberally on both sides.

After the rice has cooked for at least 15 minutes, lay the fish fillets over the top of the rice and cover again. You can either turn off the heat and let them steam for 5-10 minutes; or, if needed, you can continue cooking the rice for another 5 minutes, then turn off the heat. Either way, fish fillets under ½ inch thick will cook through on top of the rice in 5-10 minutes.

6. Once cooked, remove the lid and sprinkle the top with fresh chopped mint, cilantro, and toasted almonds.

fish and rice tagine - with fish steamed over the top of the rice

Serve this fish dish warm with pickled red onion on the side, if you like.

Cooked with fish, leftovers of this dish will keep well in an airtight container in the refrigerator for up to 3 days. Vegan versions of this Moroccan tagine recipe will be good for up to 5 days in the fridge.

Get the Complete (Printable) Fish and Rice Recipe Below. Enjoy!

chickpeas, rice, and fish with traditional Moroccan ingredients

Frequently Asked Questions

How Can I Make Moroccan Tagine Without a Tagine?

No tagine? No problem! You can use a large sauté pan with a tightly fitted lid to cook this fish and rice recipe. A dutch oven will work as well.

Is This Recipe Gluten Free?

Yes, it is a gluten free recipe. Plus, basmati rice happens to be slightly lower in carbs than many other grains and pastas.

And if you’re interested, this fish and rice recipe also happens to be dairy free!

How Can I Make This a Vegetarian or Vegan Moroccan Tagine Recipe?

Omit the fish for a flavorful and healthy vegetarian and vegan-friendly meal. Because the original recipe includes chickpeas, you still have a hearty plant-based protein to enjoy.

Can I Add Salmon To This Fish and Rice Recipe?

Yes, you can! Although we are using white fish, like cod fillets, you can use salmon filets as well. Cook as directed below.

authentic Moroccan tagine made with fish and rice overhead shot with small serving plates and pickled onion

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Fish and Rice Recipe (Moroccan Tagine)

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Moroccan Tagine with Fish and Rice – Our Moroccan tagine recipe is a flavorful and easy one-pot meal that cooks fish and rice together with traditional Moroccan ingredients.
Servings: 6

Video

Ingredients

US Customary – Metric

Garnishes:

Instructions

  • Set a large Moroccan Tagine over low heat. (You could also use a large sauté pan with a tight lid.) Add the oil, onions, cilantro, garlic, and ginger. Sauté for 5-8 minutes.
  • Then mix in the cumin, coriander, cinnamon and rice. Stir and toast the spices and rice another 2 minutes.
  • Add the diced tomatoes, chickpeas, raisins, apricots, lemon zest and juice, and 1 ½ teaspoons salt to the rice. Mix well and spread evenly across the bottom of the pan. Then pour 1 ½ cups water over the top.
  • Place the cover over the tagine and cook for 15-20 minutes. Do not lift the lid until the 15 minutes mark. The rice should look dry on top, and there should be vent hole apparent. If it does not look fully cooked, cover and continue cooking for 5 more minutes.
  • Adding Fish: If you plan to add fish at the end, pat the fish fillets dry. Then salt and pepper them liberally on both sides.
  • One the rice has cooked for at least 15 minutes, lay the fish fillets over the top of the rice and cover. You can either turn off the heat and let them steam for 5-10 minutes, or if needed, you can continue cooking the rice for another 5 minutes, then turn off the heat. Either way, fish fillets under ½ inch thick will cook through on top of the rice in 5-10 minutes.
  • Then remove the lid and sprinkle the top with fresh chopped mint, cilantro, and toasted almonds. Serve warm.

Notes

If you skip the fish, this is a vegan and plant-based recipe. With or without the fish, it is gluten free and dairy free.

Nutrition

Serving: 1serving, Calories: 578kcal, Carbohydrates: 91g, Protein: 15g, Fat: 20g, Saturated Fat: 2g, Sodium: 559mg, Potassium: 871mg, Fiber: 12g, Sugar: 24g, Vitamin A: 907IU, Vitamin C: 22mg, Calcium: 167mg, Iron: 5mg
Course: Main, Main Course
Cuisine: Moroccan
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