This Moroccan fish recipe is perfect for special Shabbat meals. With its bold and flavorful spices, fresh herbs, and juicy tomatoes, this dish is sure to become a family favorite. Serve with fresh sourdough bread or over a bed of steamed rice.
I love inviting guests to our Shabbat meals. This Moroccan fish dish is the perfect choice for a special shabbat seudah, as its bold and flavorful spices will bring a new twist to your traditional shabbat menu which my guest can never get enough of it seems.
One of the great things about this dish is that it is incredibly versatile. You can use any type of fish that you prefer, from skinless salmon to flaky white fish like cod or halibut. The key is to choose a high-quality fish that will hold up well during cooking.
My family is not from Morocco, but we still love the bold and aromatic flavors that are associated with Moroccan cuisine, especially when it comes to shabbat meals. This delicious Moroccan fish dish is full of fresh herbs and spices that bring out the best in any type of fish, making it the perfect centerpiece for a special shabbat dinner.
- 5 large tomatoes; grated
- 1 bunch cilantro; chopped
- 2 jalapenos; sliced
- 5 cloves garlic; chopped
- 1 Tbsp smoked paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- Black pepper
- Splash of lemon
- 1.5 lbs fish (skinless salmon or flaky white fish like cod or halibut)
- 2 Tbsp olive oil
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Grate the tomatoes and add them to the saucepan.
- Cook the mixture, covered, for about 1 hour on medium-low heat until the tomatoes have reduced and thickened.
- Add the sliced jalapenos, chopped cilantro, chopped garlic, and spices to the saucepan. Cook for an additional 15-20 minutes.
- Add the fish to the saucepan and cook for another 15 minutes or until the fish is cooked through.
- Squeeze lemon over the dish and sprinkle with fresh herbs.
- This fish can be prepared up to one day in advance, to serve gently reheated.
- You can prepare the sauce for the fish up to 3 days in advance (store in the fridge) and simply add the fish and cook right before serving.
- Double the sauce recipe and freeze one portion for later use.
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