Yaels Moroccan 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.

YAEL'S MOROCCAN FISH

Steps:

• Cut off top and bottom of peppers, remove seeds and cut into eighths (8 slices).
• Peel and thinly slice garlic.
• Cut fish fillets into 2 1/2 inch wide pieces, wash and blot dry and set aside.
• Place water in a shallow, but large enough skillet for all ingredients eventually, and bring to a boil. Add peppers, garlic, a little salt, half the amount of paprika, olive oil and fava beans, and cook until peppers are nearly soft, about 10 minutes. If necessary, add more water to retain sufficient liquid.
• Add fish, remaining paprika, a little more salt and black pepper. Return to a boil and simmer on low heat for about 10-15 minutes; frequently basting fish with the liquid stock.
• Add the chopped cilantro during the last 3 minutes of cooking, and then remove pan from heat and let stand about 10 minutes.
• To serve, remove fish from the skillet to an appropriate platter and pour remaining ingredients over it. Sprinkle with a little fresh parsley and serve with lemon wedges.

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES

Steps:

• Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
• Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
• Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.