Moroccan Fish
Rachel’s Moroccan Fish
3 lbs of branzino, fileted and cut into 8 pieces
1/4 teaspoon salt, for salting fish
1/4 cup of olive oil
4 to 6 garlic cloves, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon salt, for sauce
1 teaspoon white pepper
1 red pepper, sliced in long thin strips
1 yellow pepper, sliced in long strips
3 medium carrots, cut into thick diagonal chunks
3 tablespoons tomato paste
2 tablespoons harissa or 2 teaspoons hot paprika
1/4 cup preserved lemon, finely diced or juice of one lemon
2 dried Mexican chiles of your choice
1 15 1/2-ounce can garbanzo beans, drained and rinsed
3/4 cup water
One bunch fresh cilantro, finely chopped
1/3 cup water
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Rinse fish filets with cold water and pat dry.
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Season fish with 1/4 teaspoon salt, place skin down on top of a few paper towels, then set aside.
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In large, wide casserole with lid, warm oil over low heat and add garlic, spices, peppers and carrots. Sauté for 3 minutes to coat all vegetables with spices.
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Add tomato paste, harissa, preserved lemon, dried chiles and chickpeas. Stir until all ingredients are coated with tomato and harissa, approximately 2 minutes.
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Add 3/4 cup water, cover and simmer for 15 minutes, stirring occasionally to ensure sauce doesn’t stick to the pan.
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With large spoon, move carrots and chickpeas to sides of pan to make space for fish. Add fish, then spoon a generous amount of sauce onto each piece.
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Add chopped cilantro, reserving a handful for garnish.
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Add 1/3 cup water, cover and simmer for another 8 to 10 minutes, depending on thickness of fish.
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Fish can be re-heated in covered pan over low heat or in oven.
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Add reserved fresh cilantro just before serving.
Serves 8.
