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Moroccan Paprika Fish
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Source: https://toriavey.com/toris-kitchen/mamans-moroccan-fish/
| 4 | fish fillets, (best if you use a firm, dense fish like halibut, sea bass or snapper) |
| 1 bunch | fresh cilantro, cut into large pieces (you may substitute fresh parsley or basil if you prefer) |
| 1 | red bell pepper, seeded and cut into long thin strips |
| 5 large | garlic cloves, coarsely chopped |
| 3 large | dried red chili peppers |
| 1/4 tsp | turmeric |
| 1 1/2 cups | water |
| 1/3 cup | extra virgin olive oil |
| 1 tbsp | paprika, (heaping) |
| Salt | |
| pepper to taste |
**Not this RECIPE - make other version instead, but see note on bottom of this recipe for new ideas. Cooks fish way too long in this stupid recipe.**
NOTES: a different way to cook. You start with putting olive oil in the pan, you cover that with the spices and then the rest of the ingredients. Try to keep it as low as possible! Then you place the fish on top and carefully add water to the top of the fish. Then over a low fire you cook the fish until almost all the liquid evaporates and a thick red sauce remains. I know it feels unnatural to cook fish for that long, but it’s sooo good when done
There are many variations on red paprika-sauced fish in Moroccan cuisine. I like this particular preparation because it’s very easy, light and flavorful. The combination of garlic cloves, sweet red bell peppers and cilantro create an aromatic bed on which the fish steams. Dried chili peppers give it a touch of heat; the end result is fairly mild, but you can up the spice quotient by adding red pepper flakes or a touch of cayenne pepper. The spiced fish is liberally doused in deep red paprika-spiced oil, giving it a wonderful flavor and a very pretty red color.
See the full post:https://toriavey.com/toris-kitchen/mamans-moroccan-fish/#ZKeqocJ0vScGJQ2m.99
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 for garnish.
Place cilantro, bell pepper slices, garlic and chili peppers in the bottom of the pan to create a “bed” for the fish.
Bell peppers and cilantro in the bottom of a saute pan.
Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets.
Add 1 ½ cups of 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 color.
Serve fish and bell peppers together with the grain and/or vegetable of your choice. I like to serve it with a starch like mashed potatoes (or couscous, if it’s not Passover); the red sauce from the pan can be poured over the top of the fish and the potatoes. Garnish with fresh cilantro leaves.
You can create some interesting variations on this recipe by changing the ingredients in the bottom of the pan (the “bed” for the fish fillets). Try peeled lemon slices (no peel or the fish will turn bitter), carrot sticks, garbanzo beans with red chili pepper flakes, or pitted green olives. Enjoy!
Moroccan paprika fish on a bed of vegetables topped wth fresh green herbs in a white bowl.
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