Moroccan Fish is a classic Israeli dish that comes from the Israeli-Moroccan community. It is often served on Friday night for Shabbat dinner or even at Rosh Hashanah. This comforting, flavor-packed recipe will change your fish dinner game forever!
I’ve done some research and found several variations of this Morrocan fish recipe. Some recipes call for baking, while others call for stove-top cooking. Some use a lot of paprika, and others are more heavy on the hot chili or cumin. Some include chickpeas, and others don’t. But all the Moroccan fish recipes I reviewed gave off the same vibe: warmth and comfort!
Here’s a detailed recipe for Moroccan Fish, incorporating amazing Moroccan flavors without being too spicy! This recipe is fairly easy to make and delicious. So, let's dive into how to create this flavorful dish.
How to Make Moroccan Fish|| Shabbat Fish Recipe|| Sonya’s Prep
Ingredients
Here are the key ingredients you'll need:
- Fish: Cod fillet is a great choice, but you can also use grouper, sea bass, halibut, salmon or tilapia.
- Aromatics: Minced garlic, fresh cilantro, and sliced garlic.
- Vegetables: Bell peppers, carrots, green pepper, potato, diced tomatoes.
- Legumes: Chickpeas.
- Spices: Ras El Hanout (a blend of cinnamon, turmeric, cloves, allspice, cardamom, ginger, mace, nutmeg, and a touch of cayenne), paprika, cumin, turmeric, chili powder, kosher salt, and pepper.
- Liquids: Olive oil, water, lemon juice.
- Other: Tomato paste, sugar.
Preparation
This recipe comes together easily in just a few simple steps:
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- Prepare the saucy chickpea and tomato mixture.
- Season and cook the fish in the prepared mixture.
Step-by-Step Instructions
- Heat a large pan on medium heat and coat the bottom with olive oil.
- Add all the veggies to the pan and sauté for 2-3 minutes.
- Season with paprika, salt, cumin, turmeric, and tomato paste. Stir and cook for another 2-3 minutes.
- Lower the flame to medium/low. Add in half of the cilantro and about 3/4 cups of water and stir everything together.
- Cover the pan and cook for about 12-15 minutes, until the veggies are tender. Taste and adjust salt and spice if needed. If you like your fish spicy, add some more hot paprika or red pepper flakes.
- Lightly salt the fish fillets and place them into the pan so that they’re coated in the sauce, at least 3/4 of the way to the top. If there isn’t enough sauce, add another 1/4 cup water. Spoon the sauce over each fish fillet.
- Top with remaining cilantro and cover the pan. Cook on a low flame for about 20-25 minutes, spooning the sauce over the fish halfway through.
- Add lemon slices and squeeze the remaining lemon juice over the top before serving.
When fish is ready, it will become opaque in color and will easily flake. Take a fork to the thickest part of the fish at a 45-degree angle, gently twist the fork and pull some of the fish up. It should easily flake. Under-cooked fish will still look a bit grey and will resist flaking.
Tips and Variations
- Spice Level: Adjust the amount of chili powder or hot paprika to control the spiciness.
- Vegetables: Feel free to add other vegetables like carrots and potatoes.
- Lemon: Some recipes call for preserved lemons, which add a delicious flavor.
- Other Fish Options: You can use any firm white fish fillet for this recipe.
Serving Suggestions
Serve this Moroccan Fish with 15-minute couscous or your favorite crusty bread. It might be a good idea to have challah and/or pita to mop up the sauce with.
Storage
In the rare case that there are leftovers, you can store in the refrigerator for 2-4 days. It will also freeze well for up to a month or more.
Nutritional Information (Estimate)
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions.
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350-450 per serving |
| Protein | 30-40g |
| Fat | 15-25g |
| Carbohydrates | 20-30g |
Enjoy this flavorful and healthy Moroccan Fish recipe!
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tags: #Moroccan
