Spicy Moroccan Fish.
A little history
The traditional Friday night main course is fish. In Hebrew it is called "Dag Chai." Translated it means live fish. Usually, you pick your carp from a fish pool. The fishmonger will then kill it and prepare it however you like it. Of course, this was a new experience for me! My kids loved going with me and in the beginning I needed them there for moral support! After awhile, it became just another Thursday errand for Shabbat (Sabbath) The fish is usually sliced in about 3 inch slices with the skin left on and the head and tail are both cooked, also. One is the most coveted piece, the other because we waste nothing! This can be very spicy but you can make it as spicy as you want. Miriam slits the peppers to make it crazy hot. I use my Matbucha instead of tomato sauce. It already has so much flavor. You can even leave out anything spicy and it is still a delicious recipe! I do not do cook the whole fish. I buy a filleted white fish. For this recipe, I used Tilapia but you can use any sturdy fish that you like. Of course, one of the things missing in eating filleted fish is the whole experience of eating whole fish. No skin to peel away, no bones to pick. No cut hands for the ones clearing the table. No million cats gathering outside waiting for the skeleton! (but still 4 of them watching the stove for any leftover tidbits!) Oh, well. No fears of choking on bones either!
please let me know what you think of this recipe
Cook Time
Ingredients
- 16 ounces Tilapia, my preference
- 3 tablespoons Olive oil
- 2 tablespoons Tomato sauce, or some of my Matbucha!
- 4 slices tomatoes
- 4 slices onions
- 4 cloves garlic, you can adjust this to taste
- 1 tablespoon sweet paprika
- 1/2 teaspoon hot paprika, you can adjust this to your tolerance
- 2 annaheim peppers
- 1 tablespoon chicken soup mix/bullion
- 1/8 teaspoon turmeric
Instructions
- put 2 tablespoons of olive oil mixed with one tablespoon of tomato sauce in the frying pan.
- Line the pan with the fillets.
- put one onion slice and one tomato slice on each fish.
- sprinkle the paprikas over it along with the chicken soup.
- put the peppers in and the cilantro over everything.
- mix the remaining oil and tomato sauce with one cup of water. Pour all over the fish. Then add water to just cover the ingredients.
- Put on high heat until it comes to a rolling boil. Turn heat to low, cover and continue to cook until almost all of the water boils down, leaving a nice red gravy
| Nutrition Facts | |
|---|---|
| Serving size: 4 servings | |
| Calories | 208 |
| Calories from Fat | 108 |
| % Daily Value * | |
| Fat 12 g | 18% |
| Carbohydrates 4 g | 1% |
| Protein 23 g | 46% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
A final Note
Some people say the way to a man's heart is through food. Or anyone's heart, for that matter. I agree with this statement. Cooking is a labour of love. If I invite you to my home, I am honoring you. I cook because I love to cook. I share my food with you because I love you.
B'tayavon! (Hebrew for Bon Appetite!)
