Short Description
Flavor-packed cod fish balls simmered with spiced potatoes and colorful bell peppers in a fragrant, aromatic sauce—this cod fish tajine makes for a healthy and comforting meal, perfect served with Moroccan bread or a fresh salad.
Why You’ll Love This Recipe
- Delicate cod fish molded into tender, flavorful balls
- A richly spiced vegetable base with potatoes and bell peppers
- Balanced heat from spices, with the option to adjust to your taste
- Simple to prepare, yet impressive and great for meal prep as flavors deepen over time
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cod Mixture (serves 3):
- 500 g cod fish (well dried)
- 4 g turmeric powder
- 2 g cumin powder
- 3 g cayenne powder (adjust to taste)
- 3 g garlic powder
- 2 g ground coriander
- 5 g fresh coriander, finely chopped
- 20 ml olive oil
- (Optional: a few drops lemon juice or pinch of lemon zest)
For the Vegetable Base:
- 50 ml olive oil
- 125 g yellow onion, finely chopped
- 450 g potatoes, thinly sliced
- 15 g fresh parsley, chopped
- 3 g turmeric powder
- 2 g cayenne powder (or paprika if you prefer less heat)
- 2 g garlic powder
- 150 ml water
- 75 g red bell pepper, sliced
- 75 g green bell pepper, sliced
To Serve With:
- Warm Moroccan bread or crispy baguette
- Optional sides: fresh salad, lemon dressing, olives
Directions
- Prepare the cod mixture: Grind the dried cod in a food processor. Transfer to a bowl and stir in turmeric, cumin, cayenne, garlic powder, ground coriander, chopped fresh coriander, and olive oil until well mixed. If desired, add a hint of lemon juice or zest for freshness.
- Shape the cod mixture into small balls, using all of the mixture.
- Cook onion and vegetables: In a tajine or deep pan, heat 50 ml olive oil over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
- Add sliced potatoes, chopped parsley, turmeric, cayenne, garlic powder, and cumin. Stir to coat ingredients evenly with spices.
- Pour in 150 ml water and gently place the cod balls on top of the vegetables. Scatter red and green bell pepper strips.
- Increase heat to bring to a boil. Once simmering, reduce to low heat, cover, and let cook for 25–30 minutes, or until potatoes are tender and cod balls are cooked through. Check after 15 minutes and taste the sauce—adjust cayenne, salt, or herbs if needed.
- Once potatoes are soft (fork-test), remove from heat and let rest briefly.
Servings And Timing
- Yields 3 servings
- Prep time: ~15 minutes (including grinding fish and shaping balls)
- Cooking time: ~30 minutes
- Total time: ~45 minutes
Variations
- Less spicy: Omit or reduce cayenne powder; substitute with sweet paprika.
- Extra freshness: Increase chopped fresh coriander or add a squeeze of lemon when serving.
- Other seafood: Use firm white fish like haddock or pollock instead of cod.
- Vegetarian version: Replace cod balls with chickpea-based patties or falafel-style balls, keeping the same spices.
- Extra vegetables: Add zucchini chunks, carrots, or cherry tomatoes for more variety.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. The flavor improves when held overnight.
- Reheating: Gently warm on the stovetop over low heat until just heated through. You can also reheat in an oven-safe dish covered in foil at 160 ℃ until warm.
- Preparation ahead: You may shape cod balls and prepare vegetables in advance. Refrigerate separately and cook together when ready to serve.
FAQs
How Do I Make Sure The Cod Balls Don’t Fall Apart?
Ensure the cod is well dried before grinding, and mix thoroughly with the spices and oil—this helps them bind properly.
Can I Use Lemon In The Dish Without Overpowering The Flavors?
Yes—just a few drops of lemon juice or zest added to the cod mixture brings freshness without overpowering spices.
Should I Cut Potatoes A Certain Thickness?
Slice potatoes thinly so they can cook through within the same time frame as the cod balls (about 3–4 mm thickness works well).
Can I Reduce The Cooking Time?
If you want quicker cooking, pre-cook potatoes slightly (parboil or sauté) before adding to the tajine, then reduce simmer time accordingly.
Is This Dish Gluten-Free?
Yes—it does not contain any wheat. Just make sure any sauces or spices used are gluten‑free certified if needed.
Can I Use Paprika Instead Of Cayenne?
Absolutely—swap cayenne for paprika to keep flavor with milder heat, or adjust amounts to suit your taste.
What Bread Is Best To Serve With The Tajine?
Moroccan flatbread like khobz or crusty baguette is ideal for soaking up sauce. Warmed before serving works best.
Can I Make This Dish Vegetarian?
Yes—substitute cod balls with spiced chickpea or lentil patties, and cook similarly over the spiced vegetable base.
How Can I Tell When The Potatoes Are Done?
They should be fork‑tender—if still hard after 15 minutes, continue simmering and check again after a few minutes.
Does The Dish Taste Better The Next Day?
Yes—the flavors meld over time, making leftovers especially flavorful. Reheat gently before serving.
Conclusion
This cod fish tajine with potatoes brings Moroccan-inspired flavors to your table with a light, healthy twist. Fluffy cod fish balls simmered with spiced potatoes and bell peppers create a comforting and bold dish that’s easy to prepare and a pleasure to eat. Serve with bread to soak up the delicious sauce—and enjoy the flavor harmony in every bite.
Print
Cod Fish Tajine With Potatoes
- Total Time: 45 minutes
- Yield: 3 servings
- Diet: Gluten Free
Description
Flavorful cod fish balls simmered in a richly spiced sauce with potatoes and colorful bell peppers—this Moroccan-style tajine is comforting, aromatic, and perfect served with bread or salad.
Ingredients
500 g cod fish (well dried)
4 g turmeric powder
2 g cumin powder
3 g cayenne powder (adjust to taste)
3 g garlic powder
2 g ground coriander
5 g fresh coriander, finely chopped
20 ml olive oil
Optional: few drops lemon juice or lemon zest
50 ml olive oil (for cooking)
125 g yellow onion, finely chopped
450 g potatoes, thinly sliced (3–4 mm)
15 g fresh parsley, chopped
3 g turmeric powder (for vegetables)
2 g cayenne powder or paprika
2 g garlic powder (for vegetables)
150 ml water
75 g red bell pepper, sliced
75 g green bell pepper, sliced
Optional sides: Moroccan bread, salad, lemon dressing, olives
Instructions
- Grind the dried cod in a food processor. Transfer to a bowl and mix with turmeric, cumin, cayenne, garlic powder, ground coriander, fresh coriander, and olive oil. Add optional lemon juice or zest for freshness.
- Shape the seasoned cod into small balls.
- In a tajine or deep pan, heat 50 ml olive oil over medium heat. Sauté chopped onion for 3–4 minutes until translucent.
- Add sliced potatoes, chopped parsley, turmeric, cayenne, garlic powder, and cumin. Stir to coat evenly.
- Pour in 150 ml water. Arrange cod balls on top, and scatter sliced bell peppers over the surface.
- Bring to a boil, then reduce to low heat, cover, and cook for 25–30 minutes, or until potatoes are fork-tender and cod is fully cooked. Adjust seasoning as needed.
- Let the tajine rest briefly before serving. Serve warm with Moroccan bread or fresh salad on the side.
Notes
- Use paprika instead of cayenne for a milder version.
- Add lemon juice at the end for a bright finish.
- Substitute cod with haddock or pollock if needed.
- Leftovers taste even better the next day.
- Prepare cod balls and vegetable base separately in advance for easier cooking later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
