Moroccan Style Fish Food

BEST MOROCCAN FISH RECIPE

Steps:

• In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
• Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
• Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
• Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
• When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
• Serve immediately with your favorite crusty bread, grain, or rice.

MOROCCAN FISH

Steps:

• Preheat oven to 350°F.
• Heat oil in skillet & add onion, parsley, sesame seeds, and garlic. Saute until onion is soft.
• Add tomato paste, lemon juice, cumin, coriander, salt, paprika, cayenne, & water.
• Stir & heat through.
• Place fish in 8x8" baking dish & pour sauce over.
• Bake 30-45 minutes.

MOROCCAN SPICED WHITE FISH

Steps:

• Preheat the oven to 400 degrees F.
• Score the fish with a paring knife by making several 1-inch slits in the skin on each side, being careful not to cut in too deep. Put the fish on a dish and drizzle with the lemon juice and 1/2 of the oil. Press the garlic into the score marks. Rub the spice mix all over the inside and outside of the fish. Cover with plastic wrap, and allow it to marinate in the fridge for one hour. Heat a skillet large enough to hold the whole fish over high heat until it is almost smoking. Carefully pour the remaining oil into the pan and let it heat. Place the fish in the pan, sear it well on both sides, and then place it in the oven for about 7 minutes, or until the fish flakes easily. Transfer the fish to a serving platter.
• Combine all ingredients in a small bowl.

SPANISH MOROCCAN FISH

Steps:

• Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender.
• Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans.
• Continue to cook until the peppers are slightly tender.
• Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
• Season with salt to taste.
• Stir to incorporate.
• Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.

MOROCCAN STYLE FISH

Steps:

• Heat the olive oil in a wide shallow pan, add the onions and soften for 5 minutes. Add the spices, tomatoes, apricots, honey, lemon zest and juice. Season then simmer, uncovered for 10 minutes.
• Take the two fish fillets and nestle them in the sauce. Cover the shallow pan and cook gently for 6 to 7 minutes until the fish flakes easily. Scatter with the cilantro leaves and serve with a generous helping of couscous.

MOROCCAN FISH STEW

Steps:

• Heat the olive oil in a large heavy-based pan over a medium heat.
• Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
• Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
• Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
• Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
• Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
• To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.