Description
A flavorful Moroccan fish dish featuring fresh fish fillets in a rich, spiced sauce with colorful vegetables.
Ingredients
- 1 pound (450g) fish fillets (salmon preferred)
- ⅓ cup olive oil
- 1 red bell pepper, sliced into strips
- 1 serrano pepper, sliced into strips (or 2 jalapeño peppers)
- 2 carrots, peeled and cut into strips
- 1 russet potato, peeled and cut into 1-inch slices (optional)
- 6 garlic cloves, peeled and halved
- 1 tablespoon tomato paste
- ¾ to 1 cup water
- 1 tablespoon sweet paprika
- ½ tablespoon hot paprika (adjust to taste)
- 1 teaspoon coarse salt
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- ½ cup chopped cilantro
Instructions
- Heat a large sauté pan over medium heat and coat it with olive oil.
- Add all vegetables: red bell pepper, serrano (or jalapeño) pepper, carrots, and potato if using. Sauté for about 2-3 minutes until softened.
- Sprinkle sweet paprika, salt, cumin, turmeric, and tomato paste, cooking for an additional 2-3 minutes.
- Add half of the chopped cilantro and ¾ cup of water, stir, cover, and cook for 12-15 minutes until the vegetables are tender.
- Lightly season fish fillets with salt, place in the pan, and spoon sauce over them.
- Cover and cook on low flame for 20-25 minutes, spooning sauce over fish halfway through.
- Garnish with lemon slices and squeeze fresh lemon juice before serving.
Notes
Adjust spice levels by altering the amount of hot paprika or peppers used. Serve with warm bread or over couscous for a complete meal.