Stove Cooked Moroccan Fish

Published by Bat-El at December 18, 2016

Ingredients

Yields 6-8

1.5 Ib Salmon cut into portions
¼ cup olive or canola oil
2 big carrots cut in to medium wedges
1 big red bell pepper cut in to strips
1 jalapeño or Serrano pepper
1 can 14 oz chickpeas drained and rinsed very well
8 big garlic cloves coarsely chopped
Big cilantro bunch, washed, dried, chopped
¾ cup flavorless olive oil or grapeseed oil
1 ½ Tbsp paprika
½ tsp turmeric
1 tsp ground pink Himalayan salt (more or less)
½ tsp black pepper
1 ½ cups water
½ Lemon thinly slices

There are many ways to cook Moroccan fish and this is my all time favorite one. The ultimate rich sauce is divine. All you need is a good Challa to dip into the sauce and you will find yourself going for second round.

Instructions

In a wide pot heat up ¼ cup oil and add the red pepper and carrots. Mix every few minutes until peppers are golden around 6-10 min. Add the jalapeno, drained chickpeas and garlic and mix for two more minutes and turn off the flame.
Arrange the fish side by side and insert the sliced lemon in-between the fillets.
Prepare the seasoned oil: To the ¾ cup of oil add the salt, pepper, paprika and turmeric. With a spoon mix very well and coat each piece of fish. Sprinkle the chopped cilantro throughout the pot. Fill the empty oil cup with water and mix to get the remaining spices. Pour the cup and add half more water. Total of 1 ½ cups.
Turn on the fire and bring to a boil covered. After it has boiled, lower the flame and cook for 30 minutes. Now take a spoon and start coating the fillets with the sauce. Leave uncovered and cook until all water has evaporated and you are left with a rich oil sauce.