3-Moroccan Fish with tomato sauce-The Ultimate Celebration Recipe

Moroccan Fish with tomato sauce
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Moroccan Fish with tomato sauce

Moroccan Fish with tomato sauce

A large stuffed fish baked in the oven is one of the most luxurious Moroccan dishes, traditionally served at family gatherings and grand feasts. It is a dish that demands specific, fresh ingredients, starting with a large flavorful fish weighing 4 kg or more—such as grouper, salmon, or sea bass.
The fish is carefully cleaned, deboned, and seasoned before being stuffed with quick-cooking wheat It is then baked in the oven and accompanied by a rich tomato sauce, shrimp, calamari rings,
This combination creates a visually stunning masterpiece that truly symbolizes the host's warmth and hospitality
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 10
Course: Main Course
Cuisine: moroccan
Ingredients Equipment Method Notes

Ingredients
  

💠1-Fish Marinade Ingredients (Chermoula)
  • 1 large fish (4 kg or more)
  • ½ cup lemon Juice
  • 4 tbsp finely chopped fresh cilantro and parsley
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cayenne pepper (chili powder)
  • 1 tsp Harissa (Moroccan hot pepper paste)
  • 1 tsp dried or fresh wild thyme (Za'itra)
  • 3 cloves garlic, finely minced
  • 5 tbsp extra virgin olive oil
💠2-Filling Ingredients
  • 300 g quick-cooking wheat (such as Ebly)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika (sweet red pepper powder)
  • ½ tsp cayenne pepper (chili powder)
  • ½ tsp high-quality fish seasoning blend
  • 2 tbsp finely chopped fresh cilantro
  • 2 tbsp finely chopped fresh parsley
  • 3 cloves garlic finely grated
  • 5 tbsp extra virgin olive oil
  • 1 tbsp tomato paste
  • 1 green bell pepper, fire-roasted (peeled and diced)
  • 250 g peeled and deveined shrimp
💠3-Tomato Sauce Ingredients
  • 6 large tomatoes (grated or finely diced)
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp finely chopped fresh parsley
  • 250 g calamari rings
  • 250 g peeled shrimp

Equipment

  • Extra-Large Baking Tray: To accommodate a 4kg+ fish
  • Aluminum Foil & Parchment Paper: For sealing and moisture retention
  • Large Cooking Pot: To parboil the wheat.
  • Large Skillet/Pan: To sauté the shrimp, calamari, and sauce.
  • Food Processor or Grater: For the tomatoes and herbs
  • Kitchen Shears/Sharp Knife: For cleaning and deboning the fish

Method
 

💠1- Cleaning and Prep Instructions
  1. Note: The fish, shrimp, and calamari must be completely fresh. You can either ask your fishmonger to clean them for you or do it yourself at home.
  2. 1. How to Clean the Fish (Moroccan Fish with tomato sauce)
  3. Scale and Trim: Remove all scales, fins, and gills (as gills can impart a bitter taste).
  4. Gut and Clean: Slit the belly open and gently remove the entrails. Wash away any blood thoroughly.
  5. Debone: Carefully remove the backbone and all pin bones using specialized fish tweezers.
  6. Pro Tip: Some prefer to butterflies or open the fish from the back professionally to create extra space for the filling.
  7. Handle with Care: Be gentle during this stage to avoid tearing the delicate flesh, and watch your hands to prevent any injury from sharp bones.
  8. Rinse and Drain: Once finished, give the fish a final rinse to ensure it is perfectly clean, then place it in a colander to drain any excess water.
  9. 2. How to Clean the Calamari (Moroccan Fish with tomato sauce)
  10. To learn the detailed steps for cleaning calamari properly, [Click Here].
  11. 3. How to Clean the Shrimp (Moroccan Fish with tomato sauce)
  12. Shell and Devein: Remove the head and shell. Make sure to remove the black vein running along the back, as it can be bitter.
  13. Small Shrimp Tip: If you are using very small shrimp, there is no need to remove the vein
  14. Rinse and Drain: Rinse them thoroughly and let them drain completely.
💠2- Preparation Instructions
  1. 1. Preparing the Fish Marinade (Chermoula) (Moroccan Fish with tomato sauce)
  2. Mix the Marinade: In a bowl, combine all the spices with the lemon juice, chopped cilantro, parsley, and olive oil. Mix well.
  3. Marinate the Fish: Rub the marinade thoroughly all over the fish, both inside the cavity and on the outside skin. Don't forget to season the head area as well.
    Moroccan Fish with tomato sauce
  4. 2. Preparing the Filling (Moroccan Fish with tomato sauce)
  5. Parboil the Wheat: Boil 300g of quick-cooking wheat for only half its usual cooking time (about 10 minutes). Drain well. (Note: 300g raw wheat yields around 600g after parboiling).
    Moroccan Fish with tomato sauce
  6. Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add the minced garlic, chopped cilantro, parsley, and the diced, fire-roasted green pepper.
    A pan featuring sautéed chopped green bell peppers seasoned with aromatic spices
  7. Pro Tip: To learn how to easily roast and peel bell peppers, [Click Here].
  8. Build the Flavor: Let them sauté for about a minute until the garlic becomes fragrant. Stir in the tomato paste, salt, and cayenne pepper.
  9. Add the Seafood: Add the fresh, chopped shrimp and stir. Cook for just 5 minutes.
    A pan featuring sautéed shrimp with chopped green bell peppers and aromatic spices
  10. Important Note: If you are using pre-cooked, frozen shrimp, do not add them now; toss them in during the very last minute so they don't turn rubbery. If using small shrimp, leave them whole.
  11. Combine: Add the parboiled wheat to the skillet and toss everything together until well combined. Your filling is now ready.
    "A pan featuring a flavorful mixture of seasoned grains, such as bulgur or wheat, with small pieces of seafood and fresh herbs
  12. 3. Stuffing and Baking (Moroccan Fish with tomato sauce)
  13. Assemble: Line a baking tray with aluminum foil, then place a sheet of parchment paper on top. Lay the marinated fish down and stuff its belly with half of the filling mixture. (Save the remaining half to serve as a side dish).
    A baking tray lined with parchment paper, featuring a stuffed fish
  14. Wrap Securely: Wrap the fish tightly first with the parchment paper, then seal it completely with the aluminum foil to trap the steam.
    A baking tray with a stuffed fish wrapped in parchment paper and aluminum foil
  15. Bake: Preheat your oven to 200°C (400°F) and bake the fish for 1 hour and 15 minutes.
  16. Rest: Remove it from the oven, but keep it wrapped in its foil for 20 minutes before opening. This allows the juices to redistribute, making the fish incredibly tender and juicy.
💠3- Preparing the Sides
  1. 1. Seafood Tomato Sauce (Moroccan Fish with tomato sauce)
  2. Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the minced garlic and finely chopped cilantro and parsley.
    A pan with oil, aromatic spices, and chopped parsley
  3. Simmer the Sauce: Stir in the grated tomatoes, tomato paste, and the spices. Let the mixture simmer until the tomatoes are cooked through and the flavors blend.
    A pan with rich, cooked-down tomato sauce
  4. Cook the Shrimp: Add 250g of peeled shrimp to the sauce and let them cook for 5 minutes.
  5. Add the Calamari: Next, add 250g of calamari rings and cook for an additional 5 minutes only (making it a total of 10 minutes for the seafood). Keeping to this timeframe ensures the calamari stays tender and doesn't turn rubbery.
    A pan filled with calamari rings simmering in a rich tomato sauce
  6. Thicken: Continue to let the sauce simmer on low heat until it reduces and thickens to a rich, savory consistency.
  7. 2. Serving the Side Wheat (Moroccan Fish with tomato sauce)
  8. Season the Remaining Wheat: Take the remaining parboiled wheat (approximately 300g). Season it with a pinch of black pepper and add 100g of sliced olives.
  9. Finish Cooking: Cook the mixture over low heat for about 10 minutes, stirring occasionally, until the wheat is fully cooked and tender.
    A pan featuring quick-cooking couscous mixed with green olive rings
  10. Presentation: Spoon the cooked wheat into small serving bowls and arrange them beautifully around the main fish platter
💠5- Garnishing & Presentation
  1. Sauté the Shrimp: In a skillet, melt a pat of butter and add one minced clove of garlic, chopped parsley, and a pinch of black pepper. Add the whole, unpeeled shrimp.
  2. Cook: Sauté for about 5 minutes until the shrimp turn pink and are fully cooked
  3. Decorate: Arrange the sautéed shrimp beautifully over the baked fish, alongside fresh lemon slices.
  4. Moroccan Fish with tomato sauce

Notes

  • Baking Time Rule: As a general rule, allow 20 minutes of baking time for every kilogram of fish.
  • Rest Before Serving: For the best texture, remove the fish from the oven half an hour before serving to let it rest and lock in its juices.
  • Calamari Choice: Use small calamari for the filling; it is more budget-friendly and significantly more tender than the larger ones.
  • A Great Alternative: You can easily increase the amount of wheat prepared to serve as a satisfying side dish with the fish, making it an excellent, healthy alternative to bread or rice.
  • Don't forget to taste and adjust the seasoning with salt or any other additions during the preparation stages
 Moroccan Fish with tomato sauce