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Moroccan Fish

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lubcoralsprings ↓

Tue, Aug 01 2006, 9:45 pm

could someone give me a good moroccan fish receipe that is spicy?

didan

Tue, Aug 01 2006, 9:59 pm

B"H

What type of fish? If it's for Shabbos, in the Kosher by Design Entertains cookbook there's a recipe for Mexican Gefilte fish. It's delicious.

I've made it a few times and it's always a hit. Let me know if you want me to post the recipe.

↑ lubcoralsprings

Tue, Aug 01 2006, 10:48 pm

Thanks, but it's something different. They usually use tilapia or flouder and it's with a bunch of spices. I want to make it but want a good receipe.

shayna82

Tue, Aug 01 2006, 10:55 pm

didan wrote:

that sounds good, can you please post it ?

goldrose

Tue, Aug 01 2006, 10:57 pm

here's one with salmon:

1 package (5 pieces) salmon, washed and skinned
1 red pepper, julienned and in half
1 green pepper, julienned and in half
4 whole cloves garlic, peeled
2 carrots, peeled and cut into sticks
1 15-oz can chickpeas
2 green jalapenos, rinsed, halved and seeded
salt to taste
2/3 – ½ package fresh coriander, washed and cut into large pieces
6 tbsps oil
6 tbsps paprika
black pepper to taste
½ C water

Spread pepper, garlic, carrots, chickpeas and jalapenos on the bottom of a 9x13 (glass) dish.
Place fish on top of vegetables. Sprinkle salt on the fish and rub it in. Sprinkle coriander over fish. Pour the water into the dish. In a cup, combine oil, paprika and black pepper. Mix and drizzle over fish.
Cover with foil. Bake at 350 for ½ hour. Remove from oven, spoon some juice from the bottom of the pan over each piece of fish. If fish is a little white, sprinkle some paprika on it. Replace in oven, uncovered, and bake for another half hour.

p.s. if you don’t want your fish spicy, either omit the jalapeno, or use just one instead of two.

mumsy23

Tue, Aug 01 2006, 11:03 pm

mmmm you people have inspired me to make one of those recipes next shabbos!

imaof7

Tue, Aug 01 2006, 11:19 pm

If you want a very easy recipe for it try this one I make it every Shabbos and have a moroccan husband.
Place the tilapia or salmon in a baking pan,single layer it.
I buy a frozen kosher one from Sam's club, we have it here but fresh works great too.
For 8 pieces of fish
1-2 red pepper sliced thin
1 green pepper
1-2 jalapeno peppers-diced- depending on how spicey you want it
2 can chick peas drained and rinsed
1-2 med white potatoes- optional
1/2 bag peeled carrots from a 16 oz bag
7 cloves of garlic sliced
paprika
salt
oil
parve osem chicken soup mix-
tumeric-
dried cilantro
Put chick peas on top of fish in pan.
Slice the potatoes,put on top of chick peas, then carrots,garlic, green pepper, and red pepper.
In a medium size bowl, put @ 1/2 cup paprika. 2tsp salt, 1/2 tsp tumeric,1tsp chicken soup mix- make sure it's the parve one.
1/2 cup of oil and about 1 Tbs cilantro/or 1 bunch fresh chopped cilantro
mix together and then @ 1/2 cup water to that and put over fish and vegetables. Cover w/foil and bake @ 350o for about 1 hour. Take for off 10 minutes before and leave off.
Now I never measured any ingredients when I cook it's kind of like see and do if it looks a little dry add a little more oil before water they like to dip the challah in the sauce. You can use the potatoes and carrots, but sometimes I don't just the peppers and chick peas. Hope that helps any questions, ask please.

supermom

Fri, Sep 22 2006, 7:24 am

Here is a recipe that I love.

One head of garlic sliced
One red and one green pepper sliced
One hot pepper diced
A whole package of cosbara (sorry don't know how to say it in english)
Tablespoon of tomato paste
One and half Tablespoons Paparika
Teaspoon of salt
1/2 teaspoon Cumin
Water just to barely cover the fish

Saute the garlic for a minute. Add the rest of the ingredients besides fish and water and saute. Place the fish under the veg. and cover with the water. Cook on low flame for thirty five min. after it has boiled.

I find that the thicker the fish the moister it is. Enjoy!!
If you want it spicier add some red hot pepper flakes.

sarahd

Mon, Sep 25 2006, 4:45 am

supermom wrote:

A whole package of cosbara (sorry don't know how to say it in english)

coriander

french mummy ↓

Wed, Oct 04 2006, 1:52 pm

I went to a family simcha where we were served salmon fillet with a tomato sauce +peppers. It's called morracan fish
Do you have a receipe?

drrivky

Wed, Oct 04 2006, 2:11 pm

'chreime' called in their langauge

cover bottom of pot with oil (a lot) and fry ½ head garlic - minced
add peppers, carrots and hot pepper strips can also slice a tomato into it
also ½ pkg. kusbara/parslye

Wash fish. Put in lemon and salt and let sit for 15 min – rinse.
put fish over bed of vegetables
sprinkle with cuman כרכום and black pepper, salt

take 1 cup oil and mix with lots of paprika (hot and sweet) and poor over fish.

cook on high flame for a little while and then put on low flame for a LONG time.

Flowerchild

Wed, Oct 04 2006, 2:23 pm

this is another variation

salmon
cumin
garlic
lemon
sugar
tomatoes
fresh cilantro

chopp tomatoes put in a pot add water, let the tomatoes cook down, add cumin, lemon, sugar,garlic, salt, pepper, cook the sauce a bit then add fish cook untill fish is done then add cilantro and mix. thats it

↑ french mummy

Thu, Oct 05 2006, 7:51 am

Can use salmon which fish is the best?

Thu, Nov 02 2006, 6:39 pm

a slight variation on this recipe u make with white fish and use coriander instead of parsely which gives it quite a different flavour. Its of Persian origin I believe.
We really enjoyed eating it at my aunts house so we asked 4 the recipe an now make it quite often 4 shabbos as we often have sefardi guests an they cnat stand gefilte fish!

klotzkashe

Thu, Nov 02 2006, 6:49 pm

drrivky u must be from a morrocan family bc that's the way real morrocans do it!
my sis is married to a morrocan and he won't eat fish any other way Rolling Eyes

mali

Sat, Nov 04 2006, 1:14 pm

cl wrote:

and use coriander instead of parsely which gives it quite a different flavour. Its of Persian origin I believe.

drrivky wrote:

also ½ pkg. kusbara

kusbara=coriander!

TzenaRena

Sat, Nov 04 2006, 7:44 pm

Lillyofthevalley wrote:

this is another variation

salmon
cumin
garlic
lemon
sugar
tomatoes
fresh cilantro

cilantro=coriander

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