Moroccan Fish. This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin. Moroccan Fish is a classic Israeli dish that comes from the Israeli-Moroccan community. This authentic recipe poaches tilapia in a spicy tomato sauce, using both dry and fresh peppers. In a mixing bowl, add ⅓ cup olive oil, turmeric and paprika.

Dip the fish fillets into the mixture and coat on all sides. Add the fish to the pot, then pour the rest of the mixture into the pot. Squeeze the juice of ½ lemon, then place the slices of the rest of the lemon on top of the fish. You can have Moroccan Fish using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Moroccan Fish

It's 2 lb of Salmon Fillets or Snapper.
Prepare 1 can of Crushed Tomatoes.
It's 1 can of Diced Tomatoes.
Prepare 2 slice of Pickled Lemon.
It's 1 of medium Onion.
You need 1 tbsp of Crushed Garlic (heaping).
You need 2 tbsp of Capers.
Prepare 1 of Chopped Parsley or Cilantro.
It's of Spices.
You need 1 pinch of Saffron.
You need 1 1/3 tbsp of Ground Corriander.
It's 2/3 tbsp of Ground Cumin.
It's 1/2 tsp of Ground All Spice.
Prepare 1/2 tsp of Cinnamon.
Prepare 1/3 tsp of Turmeric.
Prepare of Celery Salt (If Can't Get Use Kosher Salt).
Prepare 1 of Black Pepper (to taste).
You need 1 of Sriracha Sauce (to taste).

This Moroccan Paprika Fish is flavorful, healthy, and couldn't be easier to make. Slowly steamed with aromatic herbs and spices, then drizzled in a rich red paprika sauce, it's an impressive dish that requires very little effort. This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays.

Moroccan Fish instructions

Place the pinch of saffron in a tea cup with about 2/3rd of that tea cup of hot water. Let it sit for later..
Heat some oil in a pot. Add the garlic and lightly brown. Before the garlic burns, quickly add the chopped onion and mix. Reduce to medium/low flame..
Once the onions become translucent, Add the spices (all but the sriracha sauce) and saffron with the water into the pot and stir for 1 minute..
Add the tomatoes to the pot and stir in well. Bring it to a boil and lower the flame to a simmer..
Next you will chop up the pickled lemons and add them to the pot along with the capers and sriracha sauce and stir in..
As the fish to the pot and cover with the sauce. Cover the pot and raise flame to medium/high and allow the fish to cook for approximately 10-12 minutes or until cooked..
Finished by adding the chopped parsley or cilantro and lightly stir in being cautious not to break up the fish. Garnish the fish once played with some more parsley or cilantro & enjoy!.

This dish may be served hot or cold according to taste. This is a recipe for a classic Moroccan fish mqualli tagine with potatoes, tomatoes, and peppers. Traditionally, the ingredients are layered in a tagine or deep skillet, then cooked over a fire or on the stove. In the north of Morocco, fish stews such as this one are prepared in tagras, round or oval clay casseroles similar to tagines, but. Recipe courtesy of Avigdor Brueh, executive chef at the Hilton Tel Aviv.