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!"
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.