Moroccan Fish
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1 3-pound whitefish, gutted and split down the center
1 large green or red pepper
1 to 2 tomatoes
2 to 3 cloves garlic
water
¾ tsp. salt
2 tsps. saffron
3 Tbsp. oil
Rinse fish and dry thoroughly. Slice pepper and tomatoes. Peel garlic cloves and cut in half. Line 5-quart Dutch oven with peppers, tomatoes and garlic and place fish slices on top. Add enough water to cover fish. Bring to a boil, then add salt, saffron and oil. Lowe flame and simmer 40 to 50 minutes. This dish may be served hot or cold.
USE: 5-quart Dutch oven
YIELDS: 6 servings
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Latest Comments:
Sephardic from Toronto, Ontario, Canada; not morroccan fish, but still good anyway; and why not experiment a bit! Shana Tova to all; in spanish"ALMONDIGAS DE PESCADO"!
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@ Avraham Teboul, San Diego, CA - Thank your for sharing your recipe. Your version is new to me and can't wait to try it.
I am not Moroccan but am married to one and see my family in-law prepare Moroccan fish. The version on this site is not Moroccan. Our "Moroccan fish" is cooked on the stove, boiled with enough water to cover fish until the water is reduced to a sauce.
Our version:
Tumeric or Saffron (which ever you prefer or is available)
Garlic (sliced)
Cilantro or Parsley (I like a combo of both, but my SIL uses parsley and MIL uses cilantro)
Red Peppers (cleaned, cored and sliced)
Paparika
Veg. oil
Fish - a white mild fish or salom (fillet or steak. I pref. steaked)
Ilana Ohayon (maiden name), hollywood, Florida - is right. We omit the hot red pepper during these holidays.
I think we all need to remember that each Moroccan family has certain customs and traditions. Thus, there are variations to the same Moroccan fish dish. Enjoy!!!
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cuisine - that's more like it!
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The alleged "Moroccan Fish" recipe posted by Chabad is NOT Moroccan in any way. All of the core spices and traditional ingredients have been removed to satisfy a more sensitive palate. I love all of my Ashkenaz brothers and sisters, but let's face facts :) Shana Tova!
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This is not even close to being a moroccan recipe. I have never seen my mother ever make fish like that. This is looks more like a regular fish recipe you would find under, "fish recipe" In a google search.
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Try this one out sometime:
5 garlic cloves chopped
2 Tbsp cumin
1 Tsp tumeric
1 Tsp basil
1 Tbsp paprika
2 Tbsp olive oil
1 Tbsp dried pepper flakes
A handful of Cilantro coarsely chopped
juice of 1/2 lemon
1 lb filets of red snapper (you may substitute other types of fish)
Lemon Slices
Preheat oven to 350
Mix garlic, cumin, olive oil, pepper flakes, cilantro, and lemon juice into a paste.
Smear olive oil on the bottom of a shallow baking dish
Put the fillets in a shallow baking dish and spread this paste over them.
Cover tightly with foil.
Bake at 350 for 10 minutes
Remove and sprinkle a small dash of coriander and parsley over the fish
Cover fish with fresh lemon slices
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Yup. In a bowl, put oil, salt, pepper, garlic, paprika, safran and parsley.
Put your fish in a pot and sprinkle it with the sauce. Add water (just enough to cover fish). Add peppers or chickpeas. Cook over high heat then reduce heat to medium.
Bon appetit !!!!!!!!!!!!
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Could someone please explain which ingredients should be used to make this recipe an authentic "Moroccan Fish" recipe?
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OK so this is not Moroccan fish. who is going to tell in that case what is an authentic Morccan fish recipe please
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Speaking as a pure bred, born in Rabat, moroccan, I agree this is not "moroccan fish". However, let's not forget that even moroccans have to temper our recipes for Rosh Hashan (i.e. no hot peppers, lemons, hot paprika). Perhaps adding swet red pepper paprika and cilantro might help bring the flavor home a bit (although these flavors may compete and overpower the saffron). Shana tovah.
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