Fish and Rice Recipe (Moroccan Tagine)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
578 kcal
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Course
Main Course
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Cuisine
Moroccan
Fish and Rice Recipe (Moroccan Tagine)
Description
The recipe begins by sautéing aromatics such as onion, garlic, cilantro, and grated fresh ginger in olive oil, building a fragrant base. Ground spices including cumin, coriander, and cinnamon are toasted with basmati rice to infuse flavor before simmering with diced tomatoes, chickpeas, golden raisins, apricots, and lemon zest and juice. The rice cooks covered, absorbing the liquid and spices, creating a flavorful, tender grain with a mildly spiced profile. Green olives contribute a slight briny contrast.
If included, seasoned fish fillets are layered over the partially cooked rice and steamed through finish, adding delicate texture and mild flavor to the dish. The result is a balanced Moroccan-style one-pot meal combining savory, tangy, sweet, and aromatic notes.
The dish can be served garnished with toasted almonds, fresh mint, cilantro, and optionally pickled red onion for added texture and brightness. Without fish, the recipe is entirely plant-based and naturally gluten and dairy free.
Ingredients
- 3 tablespoons olive oil
- 1 cup onion chopped
- 4-5 cloves garlic minced
- ½ cup cilantro chopped
- 2 tablespoons ginger fresh grated
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 ½ cups basmati rice or long grain
- 15 ounce diced tomatoes canned
- 15 ounce chickpeas drained, canned
- 6 ounce green olives drained, pitted
- ¾ cup golden raisins
- ½ cup dried apricot halved
- 1 lemon zested and juiced
- 4-6 flounder fillet optional, thin white fish fillets; or grouper or snapper
- salt
- black pepper
Garnishes:
- ½ cup almonds toasted
- ½ cup mint fresh, chopped
- 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.
Notes
- Omit the fish to make this a vegan and plant-based recipe suitable for gluten and dairy-free diets.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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