Cod in a Moroccan Tomato Sauce – Cod, tomatoes, bell pepper, red onion, garlic, turmeric, cumin, cayenne, seafood broth, and parsley blend in this Moroccan-inspired dish, perfect with couscous.
You know, sometimes it’s the most unexpected flavors that stick with you. My family, a bit adventurous with food, loved classic dishes but would occasionally get bold – especially when a dish packed spices and some good old tomato sauce. I remember stumbling on this recipe after a trip to the farmer’s market; the tomatoes were so ripe and juicy, I could practically hear them begging to be turned into a sauce.
When I combined them with cod, I wasn’t expecting fireworks, but I got them anyway! The first bite? Took me straight back to that trip. It’s got this blend of familiarity and exotic warmth, almost like you’re putting a little trip to Morocco on your plate. Now, every time I make this, it reminds me of that day with my family, gathered around, everyone leaning in for just one more spoonful of sauce. And yeah, maybe my cod didn’t turn out perfect the first time (the sear got a little too golden, if I’m being honest), but hey, that’s how it goes in the kitchen, right? It’s not about perfection—it’s about flavor and sharing that memory with the people who matter.
What makes this Cod in a Moroccan Tomato Sauce truly special?
Here’s the thing: this moroccan tomato sauce recipe brings a little of that Mediterranean vibe right to your table without any complicated prep. Cod itself is like the best blank canvas—mild, versatile, and ready to soak up any flavors you throw its way. And when you pair it with spices like cumin, turmeric, and cayenne in a rich, tomato-y sauce, you’re getting something far from basic. Plus, there’s a lemony brightness and a fresh parsley finish that takes it over the top. The best part? You don’t have to slave away at the stove—this recipe is simple, full of flavor, and perfect for impressing friends or just giving yourself a treat on a busy weeknight. I mean, who doesn’t need a meal that feels fancy without all the work?
What You Need To Make This Cod in a Moroccan Tomato Sauce Recipe?
For a recipe like “Cod in a Moroccan Tomato Sauce,” every ingredient plays a role in building that delicious, multi-layered flavor. Here’s a breakdown of why each one matters (and trust me, once you try it, you’ll get it):
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- Cod Filets: Mild, flaky, and just begging to be doused in a rich sauce. Cod has this great ability to stay tender and absorb flavors without losing its character. It’s a little like the quiet friend who knows when to speak up.
- Turmeric & Cumin: These two are practically Moroccan cooking royalty. They bring warmth and depth, a little earthy vibe that somehow makes everything taste like it’s been slow-cooked, even if it hasn’t.
- Cayenne Pepper & Red Pepper Flakes: Bring as much heat as you can handle. Sometimes I go heavy; sometimes I skip it (depends on who’s eating, really). It’s totally customizable, but that hint of heat does add a kick.
- Seafood Broth: This is what gives the sauce that extra dimension. If you don’t have seafood broth, veggie broth works too, but I swear, the seafood flavor rounds things out just right.
- Tomatoes: Canned and diced, because we’re keeping it simple. Their acidity balances out the spices and brings everything together. Fresh is an option if you’ve got the time, but either way, tomatoes are the backbone here.
- Lemon Juice: Adds a bright note and cuts through the richness. A squeeze at the end does wonders—don’t skip it.
- Parsley: For that pop of color and freshness, parsley just seals the deal. A little green garnish that tastes as good as it looks.
Steps To Make Cod in a Moroccan Tomato Sauce
This recipe’s simple enough that you could make it any day of the week, but it’s got that “I tried” vibe to it that makes it feel special. Here’s how it all comes together:
- Prepare and Season the Cod: Seasoning cod is as easy as it sounds—just salt and pepper to start. Cod’s a little shy, but with some salt, it opens up and starts to show off its subtle flavors.
- Sear the Fish: Heat up some olive oil until it’s just about shimmering, then add the cod. Here’s the trick: you want a good sear, but not a crust. Give each side about 1–2 minutes—just enough for some golden color. You’re not cooking it all the way; just getting that flavor. When done, take the cod out and set it aside.
- Create the Sauce: In the same pan (don’t you love a one-pan meal?), throw in the bell pepper and red onion. Sauté until soft—maybe 3 minutes tops. Add garlic, turmeric, and cumin. Stir it all together, letting the spices bloom, so you get that gorgeous, fragrant base.
- Combine Ingredients for the Base: Pour in the tomatoes, seafood broth, lemon juice, cayenne, and red pepper flakes. Stir it up, then bring it to a boil before letting it simmer. This is the moment the sauce goes from “meh” to “oh yes.” That combo of spice, tang, and sweetness—chef’s kiss.
- Add the Cod and Simmer: Carefully nestle the cod back into the sauce, spooning a bit over each filet. Cover it and let the magic happen—just a couple of minutes until the cod flakes with a fork. It’s all about that infusion of flavor here.
- Finish with Fresh Parsley: Toss in some fresh parsley right at the end. It’s the pop of color and a hint of herbiness that ties everything together. Serve it up with couscous or a veggie on the side and enjoy.
Storage Options:
If you’ve got leftovers (lucky you), here’s how to keep them tasty:
- Refrigerator: Store the cod and sauce in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet—low and slow to keep that sauce juicy. A splash of water or broth can help keep it from drying out.
- Freezing: You can freeze just the sauce for up to 3 months in a container. If you’re freezing the cod too, just know that it might get a little soft after thawing, but it still tastes great. Thaw in the fridge, then reheat on the stovetop.
Variations and Substitutions:
Looking to switch things up? Here are some ideas to make this moroccan tomato sauce recipe your own:
- Swap Cod for Another White Fish: If cod isn’t your favorite, try halibut or even tilapia. The key is a mild, flaky fish that’ll soak up all those flavors.
- Spice Levels: Love some heat? Go for it with more cayenne or red pepper flakes. Or, for a smoky edge, try a dash of smoked paprika.
- Broth Substitutions: No seafood broth? Use veggie or chicken broth. It changes the flavor slightly, but it still works.
- Add Olives: For a briny kick, add pitted green olives. They bring a whole new layer of flavor that’s just a little more “Moroccan.”
- Tomato Texture: Swap canned for fresh cherry tomatoes if you like a chunkier texture.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cod in a Moroccan Tomato Sauce
Ingredients
- 2 cod filets 5 to 6 oz. each
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
- 2 teaspoons olive oil
- 1 yellow bell pepper seeded and diced
- ½ red onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon red pepper flakes optional
- 1 can 15 oz diced tomatoes
- ½ cup seafood broth
- 2 tablespoons lemon juice
- 2 tablespoons flat-leaf parsley chopped
Instructions
Season the Cod:
- Lightly season the cod filets with salt and black pepper on both sides, ensuring an even distribution.
Sear the Cod:
- In a large skillet, heat the olive oil over medium-high heat. Carefully place the cod filets in the skillet and sear each side until golden brown, approximately 1 to 2 minutes per side. Remove the cod from the skillet and set it aside on a plate.
Prepare the Aromatics:
- In the same skillet, add the diced yellow bell pepper and chopped red onion. Sauté over medium-high heat until the vegetables soften, about 3 minutes.
Incorporate Spices and Garlic:
- Add the minced garlic, ground cumin, and ground turmeric to the skillet. Stir continuously for one minute, allowing the spices to become aromatic.
Combine Remaining Ingredients:
- Add the diced tomatoes, seafood broth, lemon juice, cayenne pepper (if using), and red pepper flakes to the skillet. Stir the mixture until well combined, then increase the heat to bring it to a boil.
Simmer the Sauce:
- Once the sauce reaches a boil, reduce the heat to a gentle simmer. Allow it to cook for a few minutes to let the flavors meld.
Return Cod to the Skillet:
- Gently place the cod filets back into the skillet, spooning some of the tomato sauce over each filet. Cover the skillet and cook for an additional 1 to 2 minutes, or until the cod is cooked through and flakes easily with a fork.
Finish with Parsley:
- Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley if desired.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
