Moroccan Fish

Moroccan FishThis is another alternative to regular gefilte fish, and will work well for people that don’t keep gebrokts (those that don’t mix matzo with liquids), as there is no matzo meal used in this recipe. If you’re not crazy about cilantro (like me) you can use parsley instead and you can cut down on the amount of chili peppers as well if you’re not into the heat. This recipe will serve 8.

Ingredients:

8 boneless fish fillets (best if you use a firm, dense fish like halibut or snapper)
2 bunches fresh cilantro/parsley, cut into large pieces*
2 red bell peppers, seeded and cut into long thin strips
10 large garlic cloves, coarsely chopped
4-6 large dried red chili peppers (or less depending on preference)
½ teaspoon turmeric
3 cups water
⅔ cup extra virgin olive oil
2 heaping tablespoons paprika
Salt and pepper to taste

* Click here to check how to clean cilantro and parsley.

Directions:

For this recipe, you will need a sauté pan, it’s like a wide, deep skillet with higher sides. Before you start cooking, reserve a few pieces of the cilantro/parsley for garnish. Place cilantro/parsley, bell pepper slices, garlic and chili peppers in the bottom of the pan to create a “bed” for the fish. Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets. Add the water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan. Mixture should be simmering lightly at this point. Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns yellow.

In a small bowl, mix together olive oil and paprika with a fork. Pour red oil mixture over the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, and the fish has turned a rich red colour.

Serve the warm fish and bell peppers, drizzled with some of the sauce and garnish with the remaining fresh cilantro/parsley leaves.

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