Moroccan Fish
Recipe By Sina Mizrahi
- Cooking and Prep: 1 h 25 m
- Serves: 6
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No Allergens
Ingredients (11)
Main ingredients
Start Cooking
For the Fish
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In a wide pan, place half the bell peppers, chili peppers, jalapeno, garlic, chickpeas, and cilantro. Arrange salmon fillets on top. Cover with remaining vegetables.
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In a small bowl, mix the oil with spices. Brush a coating of spice mixture onto salmon fillets.
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Add boiling water to remaining oil and spices. Pour it around salmon. Sauce should cover vegetables on the bottom. (If it doesn’t, mix another ¼ cup oil with 1 tablespoon paprika and 1 cup boiling water and add it to the pan.)
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Place pan over medium flame. Partially cover pan and bring sauce to a boil. Cook for about 10 minutes, basting fish with sauce at intervals.
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Reduce to a simmer, cover, and cook slowly for about 1 hour, until liquid is reduced by half. Garnish with cilantro and serve warm.
Tip:
You can place all the ingredients in a baking dish and bake it, covered, at 350° F for 1½ hours, uncovering it for the last 20 minutes, but the sauce will not have the same thick consistency.
