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Moroccan fish

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Print Recipe

Servings

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. This fish can be prepared up to one day in advance, to serve gently reheated.
  2. 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.
  3. Double the sauce recipe and freeze one portion for later use.