Moroccan Tagine with Fish and Rice

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.

Fish and Rice

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.

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.

Tagine Ingredients You Need

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

However, you’ll notice that although there are several components to this dish, all of the traditional Moroccan ingredients are wholesome and easy to find at your local market.

Here’s what you need for our Moroccan Tagine with Fish and Rice recipe:

• Olive oil
• Onion
• Garlic
• Cilantro
• Ginger
• Spices: cumin, coriander, cinnamon, salt and pepper
• Rice
• Tomatoes
• Chickpeas
• Green olives
• Golden raisins
• Dried apricots
• Lemon
• White fish filets
• Garnishes: toasted almonds, chopped mint, cilantro, pickled red onion

How to Make Moroccan Tagine with 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 rice. Stir and toast the spices and rice another couple of minutes.

3. 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. No need to stir!

4. 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 a vent hole apparent. If it does not look fully cooked, cover and continue cooking for 5 more minutes.

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.

Serve 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) Moroccan Tagine with Fish and Rice Recipe Below. Enjoy!

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.

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?

Simply 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.

Looking for More Healthy One-Pot Recipes?

• Cuban Arroz Con Pollo
• Easy Jambalaya
• One-Pot Shrimp Black Bean Rice Skillet
• Crockpot Chickpea Curry
• One-Pot Thai Curry Shrimp Pasta

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Moroccan Tagine with Fish and Rice

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes 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

Ingredients

US Customary – Metric

• 3 tablespoons olive oil
• 1 cup chopped onion
• 4-5 cloves garlic minced
• ½ cup chopped cilantro
• 2 tablespoons fresh grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 ½ cups basmati rice or long grain
• 15 ounce can diced tomatoes
• 15 ounce can chickpeas drained
• 6 ounce pitted green olives drained
• ¾ cup golden raisins
• ½ cup dried apricots halved
• 1 lemon zested and juiced
• 4-6 thin white fish fillets: flounder, grouper, or snapper (optional)
• salt and pepper

Garnishes:

• ½ cup toasted almonds
• ½ cup fresh chopped mint
• ¼ cup cilantro
• pickled red onion (optional)

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.

Video

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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