Moroccan Shabbat Fish

Serves: 6-8

Ingredients

22-3 pounds sea bass, halibut or salmon fillets

1/3 cup olive oil

1 large leek (or onion), thinly sliced

3 bell peppers (red, yellow, and

green), sliced into long thin strips 4 large garlic cloves, grated or

finely chopped

1 large handful fresh cilantro, roughly chopped

1-2 carrots, sliced into thin strips (optional)

1 tablespoon sweet paprika

1 teaspoon ground cumin

1 teaspoon turmeric

1 cup canned cherry tomatoes or 1 14oz can crushed tomatoes

1 preserved lemon, rinsed and chopped

1 tablespoon capers

1-2 dried Mexican chili peppers, remove stem and seeds

1 cup cooked garbanzo beans

(optional)

1 cup water, or more as needed

1 tablespoon pareve chicken consommé powder, optional

Salt, to taste

Instructions

1. Heat the olive oil in a wide pot or deep skillet over medium heat. Add the leeks and sauté until soft and slightly golden.

2. Add the peppers, garlic, cilantro, and carrots, then sauté for a few minutes until fragrant.

3. Sprinkle the paprika, cumin, and turmeric over the vegetables and stir well. Add the cherry tomatoes, preserved lemon, capers, chili peppers and garbanzo beans.

4. Pour in the water and stir to loosen the sauce. Cover the pot tightly and bring sauce to a gentle simmer. Allow the sauce to cook for 10-15 minutes until it has slightly thickened and aromatic.

5. Using paper towel, pat the fish fillets dry, then season with salt. Nestle each piece gently into the sauce and spoon sauce over each fillet.

6. Cover the pot and simmer over low heat for 10-15 minutes, until the fish is fork tender and just cooked through.

7. Taste and adjust seasoning.

Note

Serve warm, with couscous or rice and fresh challah to soak up the sauce.

Note: if using carrots and garbanzos, leave out the capers.