My husband makes his debut on my channel by cooking Moroccan Fish for us! I will tell you everything he is doing so you too can make Moroccan fish for your Shabbat dinners or just any meal! Along the way he will give us tips and tell you exactly how to make it just perfectly. Enjoy this Shabbat Prep Cook With Me Moroccan Fish edition! My husband is a Sephardi Orthodox Jew so he is the perfect one to share our favorite Shabbat dinner recipe for this Moroccan Fish.
Thank you Susie for typing this recipe up!!!
Ingredients
· 7 garlic cloves, peeled, smashed, and coarsely chopped
· 1/8 cup canola oil combined with
· 1/8 cup olive oil
· 1 red pepper, sliced in 1-inch strips and then the strips are cut in half
· 6 large carrots, peeled, cut on the diagonal into about 1-inch pieces
· 1 bunch of cilantro, washed, coarsely chopped including stems
· 3 potatoes, preferably yellow, peeled, cut into about 1-inch pieces
· 3 Tbsps. paprika
· 1 teaspoon cumin
· 2 Tbsps. salt (you may start with less and add more as needed)
· 1 teaspoon turmeric
· 1 teaspoon crushed chili
· Enough salmon and or tilapia for 10 to 12 individual 2-inch pieces; if using salmon, soak in ice water mixed with the juice of one lemon for a few minutes
· 1 can chickpeas, rinsed well
Directions
· Turn on Irish music
· Turn the heat on low.
· Put ¼ cup mixed olive/canola oil into a wide, shallow pot (about 4 to 5 inches high) and add garlic. Let it brown without stirring.
· Turn heat to high.
· Add cut vegetables and stir to coat with the garlic oil.
· Add paprika, turmeric, chili, cumin, salt, and mix in to coat vegetables.
· Add chickpeas and mix to coat.
· Add two handfuls of the chopped cilantro and mix while the heat is still on high.
· Add 4 cups of water to cover vegetables and mix.
· Cover and simmer while prepping fish.
· Cut the salmon/tilapia into portion-sized pieces.
· After the liquid has reduced down about ½ to ¾ inch, add fish pieces into the liquid one by one and make sure they are covered by the liquid.
· Cover (still on high heat).
· Let cook for about 35 minutes.
· Jiggle the pot rather than stirring so pieces don’t break up.
· Uncover the pot and add almost all remaining cilantro (reserving a bit for the very end) while still on high heat and let cook for a few more minutes.
· The sauce will be thin but should be thick enough to coat when spooned onto the fish.
Hello and welcome! My name is Chana, I’m married to my best friend, and we have three wonderful children together. We also happen to be Orthodox Jews and we homeschool our kids. This video is a sneak peek into our daily lives 🙂 You can see how this particular Jewish homeschool mom sets up her days, rolls with the punches, and gets it all done. Thanks for watching!
#MoroccanFish #SephardiCooking #CookWithMe
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30 Comments
Thank you all for waiting so patiently for this video! I am so excited to share it with you! How excited are you that it's finally here???
Yes. Soaking potatoes in water not only removes surface starch, but prevents the potatoes from turning brown in the air.
I could spend hours listening to your husband speak and saying or singing prayers from the Torah.
Does your husband have an alternative to cilantro? Two people in my family have the gene where cilantro tastes like soap! So I never can use it in my house.
Your husband is adorable. I'm going to try this at home thanks guys❤
Where in Morocco is your husband from? Santé !
Soaking the potatoes is a very Moroccan move 🙂
Water slows the browning of the potatoes
I want to try this. Salmon is our favorite and this would be a new way to prepare this fish for us. Thanks for sharing.
Hi. Does your husband make other dishes like matbucha? We’d love more shabbes recipe videos. We have made your moroccan fish recipe many times. Love it!! Any desserts he wouldn’t mind sharing? Moroccon chicken? Thank you so much.
which vegetable wash do you use
No tomatoes?
This was a particularly good blog. Not only did we see the great chef in the kitchen, but the narration was so good I think I can write down the recipe from listening again❣️
I put my potatoes in water to after I peel them, if im not using them straight away, it stops them going brown
Yummy! it looks fantastic!
this looks delicious, I'm gonna try this in a week or two, I'm having a friend over and I think this will be great, is it normally served with rice or sourdough or crusty bread?????
Bowl of water keeps the potatoes from browining while you wait to cook them.
hail Morocco Algeria Israel
No chickpeas, no tilapia , no potatoes , you can use either carrots like you did or olives not both, you need to use manzanilla olives green olives you have to soak them well to remove the brine
I loved "it's Just", I'm going to start using that ❤ Please thank Mr. Firefly for sharing his recipe and cooking skills!
I have made your recipe your recipe today. First time I have tasted it ( had to check that it was ok. Beautiful thank you so much. It will become a regular Shabbat Shalom ❤
Looks delicious. Definitely going to try your recipe. Thank you for sharing 😊
The YouTube algorithm brought me here, and I'm glad of it! That looks great.
The fish looks so delicious. You are great team Love the channel ! 👍👍🇦🇺🇦🇺
Look amazing ❤
Putting potatoes in water keeps them from turning brown (oxidizing) 😉
That looks sensational … definitely going to give it a go … thank you kindly for sharing Mr Firefly 😊
Zdravím Vás z české republiky. Manžel je šikovný jako profesionální kuchař.
Putting peeled potatoes in cold water prevents them from browning, but a friend of mine told me potatoes in Texas don’t brown (so she doesn’t eat Texan potatoes).
Shanah Tova! Hey, DO NOT eat Tilapia. One of the most TOXIC fish due to the way they are bred/grown!!!!! Research it. Seriously.
Potatoes need to be put in water after peeling due to oxidation so they don’t turn stained brown. They look nasty! You guys are awesome!
לשנה טובה תיכתבו