Moroccan Fish

This is my go-to Moroccan fish recipe. It’s rich, flavorful, and perfect for Friday night.

Ingredients

For the sauce

• A generous layer of olive oil
• 1 long hot pepper, sliced
• 1 shallot, sliced
• 1 whole head of garlic, peeled and sliced
• 1½ tsp salt, or to taste
• 1 tsp black pepper
• 2 tsp sweet paprika
• 1 tsp cumin
• ¼ tsp turmeric (for color)
• ½ bunch parsley, washed and chopped
• ¼ bunch cilantro, washed and chopped
• 1 small can tomato paste (6 oz / 170 g)

Optional

• 1–2 dried hot red peppers for extra heat and flavor
• A small pinch of cinnamon
• Lemon slices to place over the fish

Vegetables

• 2-3 potatoes, peeled and sliced into rounds
• 2 large carrots, peeled and cut into long strips
• 3–4 celery stalks, sliced
• 1 red pepper, sliced into thin strips
• 1 can chickpeas, drained and rinsed

Fish

• 1½–2 pounds tilapia fillets (about 6-8 fillets)
• Juice of ½ lemon

Instructions

1. Make sure all vegetables are washed, peeled, and cut before you begin.
2. Place the fish in a bowl and squeeze the juice of ½ lemon over it. Set aside while you prepare the sauce.
3. Pour a generous layer of olive oil into a wide, low pot and heat over medium heat.
4. Add the hot pepper, shallot, garlic, and dried hot peppers if using. Sauté until softened and fragrant.
5. Add the salt, pepper, sweet paprika, cumin, turmeric, and cinnamon if using. Stir for about 1 minute until fragrant.
6. Reserve half of the parsley-cilantro mixture for later. Add the remaining half to the pot and mix well.
7. Stir in the tomato paste and cook for 2–3 minutes, allowing it to deepen in color and flavor.
8. Add the potatoes, carrots, celery, red pepper, and chickpeas. Mix well so everything is coated in the sauce.
9. Pour in boiling water until it almost covers the vegetables.
10. Cover and cook over medium heat for about 20 minutes.
11. Gently place the fish on top of the vegetables. Spoon some of the sauce over each piece of fish so it is lightly coated.
12. If using lemon slices, place them over the fish now.
13. Cover again and cook for another 20 minutes over medium heat.
14. If there is too much liquid, uncover the pot and simmer for about 10 more minutes, allowing the sauce to reduce slightly.
15. Finish with the remaining parsley-cilantro mixture and an extra squeeze of fresh lemon.

Serve hot with plenty of challah to soak up the sauce.

A quick note: I don’t measure much when I make this. The spices above are a guide, but feel free to adjust them to your taste. I love a deeply colored, flavorful sauce, so I often add a little extra paprika, garlic, and seasoning as I go.

The longer it sits, the better it gets. The next day might even be better than the first. ❤️

Adina’s Notes

Feel free to use salmon or another fish of your choice, but tilapia is my favorite and the fish I traditionally use for Moroccan fish.