Moroccan Braised Fish

1 Onion, chopped

1 Sweet Red Pepper, diced

2 Cloves of Garlic, chopped

Olive Oil

2 tsp. Ras–al–Hanout (see recipe below)

2tsp. Harissa Paste

300gr. Baby Carrots, peeled

400gr. Tinned or Chopped Tomatoes

500gr. Firm White Fish, skinned & cubed

1 Cup Fresh or Frozen Peas

Fresh Lemon Juice

Fresh Coriander to taste

Salt & Pepper to season


Start heating up a large skillet, add some olive oil followed by the onions and sweet peppers. Cook for a few minutes until the onions have softened.

Add the harissa paste and ras-al-hanout, stir to distribute the spices and to coat the onions and sweet peppers. Allow to cook for a minute or until it starts to catch on the bottom of the skillet.

Add the tomatoes and garlic and gently stir the mixture before adding the carrots. Reduce the heat and cover the skillet with a lid. Allow to simmer for 5 minutes.

Remove the lid and increase the temperature to medium high – then add the fish, carefully stirring the sauce to make sure the fish is well covered.

Allow the fish to simmer for 5 minutes or more depending on the thickness of the fish. When they are about done scatter over the peas followed by some lemon juice. Stir gently.

Season to taste and sprinkle over the fresh coriander just before serving. Serve with couscous or rice – or on its own.


Ras-al-Hanout Recipe:

1tsp. Coriander Powder

1tsp. Cumin Powder

1 ½ tsp. Cardamom Powder

½ tsp. Fennel Powder

1tsp. Black Pepper, freshly ground

1tsp. Turmeric Powder

½ tsp. Hot Smoked Spanish Paprika


Mix all the powders together and store in an air-tight container (lasts for about a month).