Spanish Moroccan Fish Recipes

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.

SPANISH MOROCCAN FISH

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.

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.

MOROCCAN SHABBAT FISH

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.

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.

FRIED FISH WITH MOROCCAN-STYLE HERB SAUCE

Steps:

• In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

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.