Jewish Morrocan Fish Recipes

THE BEST MOROCCAN FISH

The Best Moroccan Fish image

This Moroccan fish recipe is gorgeous and packed with the full spectrum of flavors. Check out the video to see how it's made!

Provided by Jewlish by Jamie

Categories Fish

Time 50m

Yield 3

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons tomato paste
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
1 red pepper, cut into strips
1 green chili pepper, chopped small (keep the seeds for more spice)
5 whole cloves of garlic
1 cup water
3 fish fillets, tilapia, grouper, salmon, or your favorite fish
⅓ cup olive oil
2 tablespoons sweet paprika
½ teaspoon turmeric
Juice of ½ lemon
½ lemon, sliced
½ cup chopped parsley (and/or cilantro)
More parsley and cilantro for garnishing

Steps:

Add 2 tablespoons of olive oil to a pot, add the chopped garlic and fry on medium heat until the garlic turns golden. Add the tomato paste, sugar, salt and pepper. Stir. Add the red pepper and the spicy green chili pepper. If you want it to be very spicy, add the seeds. Without the seeds, it will only have a slight kick. Stir and fry for 2 more minutes. Add the whole garlic cloves and the water. Stir to scrape up the delicious caramelized flavor from the bottom of the pot. Cover and cook on medium heat for 15 minutes. In a mixing bowl, add ⅓ cup olive oil, turmeric and paprika. Mix. Dip the fish fillets into the mixture and coat on all sides. Add the fish to the pot, then pour the rest of the mixture into the pot. Squeeze the juice of ½ lemon, then place the slices of the rest of the lemon on top of the fish. Sprinkle with parsley or cilantro. Cover and cook on medium heat for 10 minutes. Garnish with fresh parsley or cilantro and serve hot with a scoop of the sauce.

Nutrition Facts :

MOROCCAN JEWISH TANZEYA

Moroccan Jewish Tanzeya image

This spiced chutney made with dried fruit like prunes, apricots, figs and raisins comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. It's delicious served with chicken, beef or lamb, like the Arazis' lamb shanks with caramelized onions.

Provided by Joan Nathan

Categories condiments

Time 1h15m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 cup prunes
1 cup dried apricots
1 cup quartered dried figs
1 cup raisins
200 grams sugar (about 1 cup)
1 stick cinnamon
1 whole cardamom pod
1 whole allspice berry
Pinch of dried chile flakes
Pinch of salt

Steps:

In a wide, shallow saucepan, combine prunes, apricots, figs and raisins. Add 2 cups hot water, and allow to rest for 15 minutes.
Add sugar and remaining ingredients. Place over high heat and bring to a boil. Cook, stirring, for 5 minutes. Reduce heat to low and simmer, uncovered, until water has almost completely evaporated, 45 minutes to 1 hour.
Discard cinnamon stick and cardamom pod. Allow mixture to cool; if desired, it may be covered and refrigerated for up to 2 weeks.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 53 grams

SPANISH MOROCCAN FISH

Spanish Moroccan Fish image

This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.

Provided by Hanna R

Categories World Cuisine Recipes African North African Moroccan

Time 1h20m

Yield 12

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, finely chopped
1 (15 ounce) can garbanzo beans, drained and rinsed
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, chopped
4 olives, chopped
¼ cup chopped fresh parsley
¼ cup ground cumin
3 tablespoons paprika
2 tablespoons chicken bouillon granules
1 teaspoon cayenne pepper
salt to taste
5 pounds tilapia fillets

Steps:

Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 12.6 g, Cholesterol 69.6 mg, Fat 5.1 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 0.9 g, Sodium 381.1 mg, Sugar 3.3 g

MOROCCAN SHABBAT FISH

Moroccan Shabbat Fish image

Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!

Provided by Sephardi Jessi

Categories World Cuisine Recipes African North African Moroccan

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 red bell pepper, cut into thin strips
3 tomatoes, sliced
6 (6 ounce) tilapia fillets
2 tablespoons paprika
1 tablespoon chicken bouillon granules
1 teaspoon cayenne pepper
salt and pepper to taste
¼ cup olive oil
1 cup water
¼ cup chopped fresh parsley

Steps:

Preheat an oven to 200 degrees F (95 degrees C).
Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 5.9 g, Cholesterol 62.3 mg, Fat 12 g, Fiber 2.3 g, Protein 35.9 g, SaturatedFat 1.8 g, Sodium 303.1 mg, Sugar 3.2 g

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