Classic Moroccan Fish
Gila Green writes, "This recipe is straight from a real Moroccan kitchen, my daughter's about to be mother-in law. If you want more authentic Moroccan recipes, she's the address!"
Serves 6
Gila recommends soaking the fish first (as in all fish recipes) Place fish in water, squeeze lemon and salt, soak for 15 minutes. Rinse.
Yield: 6 servings.
1 cup canola oil
1 red bell pepper, cut into strips.
2 red tomatoes peeled and diced.
1 head garlic cloves, peeled and chopped
3 sliced hot peppers (dried or fresh)
1/2 cup coriander, coarsely chopped.
1/2 cup chopped parsley.
2 tablespoons sweet paprika
1/2 teaspoon of turmeric
1 teaspoon of salt
2 tablespoons tomato paste
1 cup water
6 pieces salmon skin side down (if fillets are small, add a few more for 6 appetites)
Optional: add 1/2 cup of whole chickpeas cooked
Options for fish: Salmon, bass, perch, cod, halibut, flounder, sole, tilapia or haddock.
-
Heat a large skillet over a low flame. Pour a cup of canola oil into the pot. Add red pepper, tomatoes, garlic, hot peppers, and seasoning. Mix together and stir over medium flame for 5 minutes.
-
Add water. Cover and cook for 5 minutes.
-
Place fish fillets on the top of the vegetables. Add addition water if needed to cover height of half the fish.
-
Cook an additional 20 minutes, occasionally spoon sauce over the fish while cooking.
-
To serve, place vegetables on top of fish.
-
B’tayavon! Bon appetite!
-
Less heat please! Use 1 or no hot peppers if you want a milder taste.
-
For additional color: Add yellow, orange and/or purple bell peppers.
suggestions