Spicy Moroccan Fish
There are several variations to the famous paprika-spiced Moroccan fish. Every family has its own version and the recipe that I am sharing has been in ours for five generations and has made an appearance at every Shabbat dinner.
- 4 Salmon fish fillets (or fish of your choice. We prefer a dense, meaty fish)
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 fresh medium crushed tomato
- Harissa hot sauce & marinade
- Fava beans (frozen and shelled or fresh in a pod)
- 5 garlic cloves
- 1 1/2 cups of water
- Salt to taste
- Olive oil
In a wide saute pan, heat olive oil and add the seeded and cut bell peppers, tomato, garlic cloves, and half the cilantro. Sautee and occasionally stir for about 5-7 minutes. Generously salt the fish fillets and add them to the bed of peppers. Pour in the water and bring to a boil. As soon as it begins to boil, add the paprika and harissa sauce, and lower the flame to medium and allow to simmer uncovered.
Around the 15 minute mark or when the liquid reduces to about half, add the fava beans. Frequently baste the fish with the sauce for another 15-20 minutes and add the second half of cilantro for a nice fresh green pop of color and flavor.