Fish and Rice Recipe (Moroccan Tagine)

Name: Fish and Rice Recipe (Moroccan Tagine)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: 3 tablespoons olive oil; 1 cup chopped onion; 4-5 cloves garlic; 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; 15 ounce can diced tomatoes; 15 ounce can chickpeas; 6 ounce pitted green olives; ¾ cup golden raisins; ½ cup dried apricots; 1 lemon; 4-6 thin white fish fillets: flounder, grouper, or snapper; salt and pepper; ½ cup toasted almonds; ½ cup fresh chopped mint; ¼ cup cilantro; Pickled red onion

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Calories
578 kcal
Course
Main Course
Cuisine
Moroccan

Fish and Rice Recipe (Moroccan Tagine)

Iris Warren

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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.

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Ingredients

Servings

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)

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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 Information

Show Details

Serving 1serving Calories 578kcal (29%) Carbohydrates 91g (30%) Protein 15g (30%) Fat 20g (31%) Saturated Fat 2g (10%) Sodium 559mg (23%) Potassium 871mg (25%) Fiber 12g (48%) Sugar 24g (48%) Vitamin A 907IU (18%) Vitamin C 22mg (24%) Calcium 167mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 578 kcal

% Daily Value*

Serving	1serving
Calories	578kcal	29%
Carbohydrates	91g	30%
Protein	15g	30%
Fat	20g	31%
Saturated Fat	2g	10%
Sodium	559mg	23%
Potassium	871mg	19%
Fiber	12g	48%
Sugar	24g	48%
Vitamin A	907IU	18%
Vitamin C	22mg	24%
Calcium	167mg	17%
Iron	5mg	28%