Flavorful, healthy and bursting with North African spice, this Moroccan fish recipe from the “Spice Girls’” Israeli-American cookbook is traditionally made on Friday nights and holidays. (Does New Year’s Eve Count?) You can turn down the heat a bit, Ashkenazi-style, by reducing the number of hot peppers. B’te-avon (bon appétit)!
Ingredients (serves 5-6):
6 tilapia fillets or other firm white fish
1 cup cooked chickpeas
6 garlic cloves, sliced
2 red peppers, diced
3-4 dried hot peppers (optional)
1 bunch cilantro, chopped
1 tsp. turmeric
½ cup + 1 tbsp. canola oil
3 tbsp. sweet paprika
1 tsp. salt
- Place chickpeas, garlic, peppers and half of the cilantro in a flat 10” pot.
- Add fish, season with turmeric, add 1½ cups water and 1 tablespoon of oil.
- Cook over medium heat about 45 minutes with pot half covered, until water evaporates by half.
- In a small bowl, mix ½ cup oil with paprika and salt. Pour over fish.
- Lower heat and cook another 30 minutes with pot partially covered, until the sauce thickens. To prevent scorching, add a little water
- Remove from heat, sprinkle with remaining cilantro and serve.