Savory Moroccan Fish Recipe
I used to bring this dish to the Friday night dinners I was invited to and people used to say the same thing to me over and over again, "can I please have your Moroccan fish recipe?". The king of the Shabbat dinner, this is probably the first recipe I ever wrote down because it was asked for so much. A fragrant marinade of paprika, turmeric, and fresh cilantro coats every piece of fish, while a slow simmer with tomatoes, bell peppers, and garbanzo beans builds a rich, deeply savory sauce that tastes like it cooked all day.
Instructions
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01
Sauté the aromatics
Heat oil of your choice in a wide pan over high heat. Add the bell pepper strips and whole garlic cloves and sauté, stirring occasionally, until the peppers begin to soften and change color at the edges.
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02
Build the vegetable base
Add the sliced tomatoes, carrots, ½ tsp turmeric, and 1 tbsp paprika. Mix well and continue to sauté until the tomatoes begin to break down and melt into the vegetables. Add a splash of water as needed to prevent sticking.
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03
Add the beans and cilantro
Stir in half of the chopped cilantro, the garbanzo beans, and the tomato paste. Mix until everything is well combined. Cover the pan, reduce the heat to low, and let the mixture simmer while you prepare the fish.
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04
Make the fish marinade
In a bowl, combine ¼ cup oil, the remaining half bunch of cilantro, 1 tbsp paprika, 1 tsp turmeric, and 1 tbsp salt. Stir well until the mixture is evenly combined into a vibrant, fragrant sauce.
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05
Coat the fish
Add the fish pieces to the bowl and turn to coat thoroughly, making sure every piece is covered in the marinade.
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06
Cook the fish in the pan
Push the vegetable mixture to the sides of the pan to clear the center. Place the fish pieces directly on the bottom of the pan and pour any remaining marinade over the fish and vegetables. Cover and cook on low heat for 15 minutes, then gently flip the fish pieces so the other side cooks in the sauce. Cover again and cook for another 10–15 minutes until the fish is cooked through and has absorbed the flavors of the sauce.
Don't rush the simmer; the vegetables need time to become jammy and the fish needs time to drink in the sauce. Patience on low heat is what separates a good Moroccan fish from a great one.