Moroccan fish | Imamother

supermom! ↓

Thu, Jun 14 2012, 7:50 am

Can someone post a Morocan fish recipe that is NOT the typical red sauch recipe? Im just getting tired of it. My grandmother used to also make a type of fish with yellow sauce (tumeric), and another one with carrots. Anyone know either of these recipes? Unfortunately getting my grandmother to write down a comprehensive recipe went something like this:

Grandmother: "Garlic"
Me: "How much?"
Grandmother: "You know...a bunch"
Me: "Ok is 3 cloves good?"
Grandmother: "Put enough for the fish"
Me: "How much fish should I put"
Grandmother: "As much as you need for you family"
Me: "What about spices?"
Grandmother: "You can put paprika and cilantro"
Me: "I thought I also tasted cumin in it"
Grandmother: "Oh, yes, you can put cumin as well"
Me: "Wasnt there also tumeric?"
Grandmother: "Oh yes, tumeric"
Me: "Wait, can you just tell me what spices you put?"
Grandmother: "I just told you"

...and it goes on and on Rolling Eyes

.

Anyone with an actual recipe would be much appreciated!

Gerbera

Thu, Jun 14 2012, 8:20 am

1 teaspoon canola oil
1 red bell peppers or 1 orange bell pepper , chopped
1 big tomato , chopped
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon turmeric
6 pieces salmon, fresh or 6 pieces salmon , thawed
1/2 cup water
1 green chili pepper , cut into strips (for especially spicy
peppers, take out the seeds for a lighter spice)
1/4 cup fresh parsley , finely chopped
7 garlic cloves , pealed and whole (or to your taste)

Directions:

1
On High heat, sauté the bell pepper in the canola oil until
semi-soft. Add the tomato, and sauté for another 3 minutes.
2
Add the salt, pepper, and turmeric to the vegetables, and stir.
3
Coat the pieces of Salmon with the spices by placing each piece in
the pan, flipping them, and leave them on top of the vegetables.
4
Lower the heat to medium, add enough water to cover the vegetables
and salmon half way (about ½ cup).
5
Place the parsley on top of the salmon, and add the garlic and
chilli peppers to the water.
6
Cover half way, and cook for 30 minutes or until the water lowers
and becomes more of a sauce, and the fish turns a light pink

↑ supermom! ↓

Thu, Jun 14 2012, 8:28 am

Gerbera wrote:

I actually think Ill try this without the tomato. I bet it will still be awsome!

Mrs Bissli ↓

Thu, Jun 14 2012, 9:33 am

The only moroccan fish recipes have tomato as ingredients.

If you want, I can give you fish with tehina recipe but it's Iraqi.
This should be enough for 4 people as main course, 6-8 people as appetiser.

- 1 small to medium onion
- 800g white fish (cod, haddock, flounder)
- 3-4 garlic cloves, finely chopped
- 4tbsp plain tehina
- juice of 1/2 lemon
- a handful of chopped parsley
- salt
- chili pepper flakes (preferably aleppi pepper)

Grease an ovenproof non-metalic casserole/baking pan. Preheat oven to 180C.
Peel and slice the onion thinly, scatter to the bottom of the casserole.
Rinse fish and pat dry well. Lay on top of onion and sprinkle a few dashes of salt.
Mix tehina with the same amount of lukewarm water, mix well till water is incorporate and tehina is
of thick but spreadable consistency. Add lemon juice (adjust depending on how tart you want), garlic, parsley and add salt.
Spread and cover over fish fillets. Sprinkle a few dashes of chili flake.
Bake uncovered for about 30min till cooked through.

There's Salouna, Iraqi sweet-and-sour fish but that also has tomato.

↑ Mrs Bissli

Thu, Jun 14 2012, 9:46 am

If you want something with turmeric, you can do Vietnamese turmeric and ginger fish.

Same amount/type of white fish (though cod or haddock are better, flounders are too thin).
Marinade: 1 teasp turmeric, grated ginger (about the size of pinky nail), 3 tbsp oil, salt, 1tsp sugar, a few pieces of anchovies (optional, or schmaltz herring) chopped/mashed, 2-3 shallots chopped finely (or 1/4 onion).

Mix all ingredients of marinade. Cover bottom and top of fish, put a clingfilm on top and let it marinate at least a few hours (pref overnight). Bring to room temp, grill till fish is cooked through. Optionally serve with generous amount of chopped fresh dill, cooked vermicelli/rice vermicelli.

If you just want something that's sephardic and without tomato, you can do fish with pickled lemon which is more Tunisian.
Top the fish with mixture of chopped picled lemon (1 small or 1/2 medium), a few dashes each paprika and cumin, 1/2 cup dry white wine (you can use water), chopped fresh corriander (cilantro) leaves. No need to salt fish as pickled lemon gives enough salt. Bake at 190C oven. Can be served at room temp

MaBelleVie ↓

Wed, Jul 04 2012, 4:26 pm

I just found this thread. Funny, because my mil (Moroccan) also makes some kind of yellow turmeric-based fish recipe and she is a lousy recipe-giver, like your grandma. I would like to make it, so please lmk if you find anything! Thanks Smile

↑ supermom! ↓

Wed, Jul 04 2012, 5:54 pm

I found a Jewish Moroccan cookbook! Funny about your mil mybellevie, I think it's just in their blood. My grandmother would tell me her recipes as though I already knew most of the instructions telepathically. Moroccan moms and grandmothers just assume you have a natural understanding of these things because they do. I have this quality a little bit Wink

Anyway, I digress...here is a recipe for non-tomato based fish that I found.
Fish Fillets with Garbanzo Beans:
2 cups of water
1 head of garlic (oh yea, bring on the garlic!)
2 dried chiles, soaked
1 tsp turmeric
1 tsp paprika
1 can garbanzo beans (I have a hunch my grandmother would have opted not to use anything canned though)
4 fillets of snapper, halibut, or orange roughy
Fresh cilantro, a whole lot of it

In a small dutch oven over med heat combine water, turmeric, and paprika and bring to a boil. Add garbanzo beans and salt and pepper. Decrease heat to med. Set the fish on top of the gabanzos and cover with cilantro. Keep partially covered and cook for another 20-25 min.

I’m gonna go eat cookies now. Cheers

↑ supermom! ↓

Wed, Jul 04 2012, 6:27 pm

ra_mom wrote:

Does your MIL's fish look anything like this?
http://theshiksa.com/2010/03/0.....fish/

Nope, no peppers. And it’s a lot more soupy. Are you referring to the garbanzo fish recipe? I think the fish in the pic is a pretty standard Moroccan fish recipe. My grandmother also had a couple of other recipes involving carrots. This doesn’t sound as good as it actually was. To demonstrate how good it was, I took it with me to school in a tupperware when all my classmates would bring jelly sandwiches. I would open the container and the powerful smell of garlic and spicy carrots would waft out...and I didn’t care!

The other one involved a yellow sauce with no vegetables in it. No idea what that one was.

finallyamommy

Thu, Jul 05 2012, 3:13 am

½ bag cilantro in bottom of pot
3 carrots, quartered and halved
6 cloves of garlic
1-2 spicy peppers
fish on top of that in pot
sprinkle fish with salt, paprika, and another half bag of cilantro
½ cup of oil around and all over it
add water until fish is almost covered
boil for 10 minutes
turn down/simmer for half hour

This is the original recipe, given to me by a neighbor. I sometimes bake it instead of covering with water and boiling, and I think it turns out better that way, actually.

↑ supermom! ↓

Fri, Jul 06 2012, 1:30 pm

esheschayil wrote:

THANK YOU!!! (((((BIG HUG)))))