Very spicy Moroccan-style fish (my version)

A very simple and delicious recipe… especially when eaten with homemade challah!

Hello and welcome back to my simple kitchen. Shalom. Today I’m making um dish that is spicy with peppers, sweet peppers, chickpeas and fish in the oven in a marine style. Now the first fish is yellow fin tuna. Like the yellow fin tuna fin tuna that needs to be in chunks because the fish is too big. This is Nile perch and Hebrew we call it Nikat anilus and in loose transition is mean it means Nile princess I don’t know why I try to find out why I don’t know why but as you can see like the tuna is bigger than the tuna This is the largest sweet water fish in the world. As you can see, this is a small This is big chunks. I’m going to put right now a picture of the fish. As you can see, that’s a big fish. Now, I don’t think, as you can see, the picture is old. I took it from Wikipedia. As you can see, I don’t think they they get that big anymore like the tuna. The tuna used to find it 50 years ago. You can hunted in the wild and you can get to half a ton of a fish. Today I don’t I I be surprised if you can find a 200 maybe 100 pound of a fish of tuna. So you’re going to follow me to the kitchen. And I going to show you how I make this dish. As you can see, I have the non porch here and I already chopped cut the tuna and most of the porch. Now, as you can see, we have the skin. Now, the skin is not edible. When you cook it, he have a soapy taste. So, you’re going to ask, if you bought it on the store, why is the skin on it? Well, the skin is on it to tell me as a Jewish man, as a Jewish customer that the uh fish is cautioner. Now, as you can see, it’s even hard the skills. Now there is it’s written in the Torah that is the fish has skills he definitely going to have fins and if he if he has fins hen skills it’s kosher so because of that even that is in chunks like this I know it’s kosher because of the skills and I’m going to remove it. Remove the skills. The skin just like that. Now, what I’m going to do is going to soak it a little bit. uh to take out the fishier taste with salt and water. Uh around 20 minutes, half an hour and after that I’m going to come back and show you the rest. Well, I am back. As you can see, I took the water out and that’s what I left. I started to cut on the peppers. I’m going to show you how how I do it, how I do it. There is a bunch of way to do it. And this is my take on this dish. And I going to explain it when I get to it. So we cut like this. I don’t know why, but I learned in cooking school that you need to take out the white part of the pepper. I don’t remember how why but I am doing it ever since. And now cut like this. And here I do it like this. This is what I left with. And this is coming out. And I do this. Now, the easiest and the safest way is to This is the inside of the pepper. This is the outside. You’re going to give it a little crunch. And then you’re going to cut it very safely. It’s it’s not going to go nowhere. Now for the hot peppers, as you can see, I already cut some. It’s very simple. I’m going to take the top off. I’m going to cut it in half once and twice. Just like this. Now I’m going to chop it. And that’s it. And when I going to finish cutting these two things, I going to come back and explain to you more. Okay, I’m back. I’m done with the cutting. Now I’m going to put the peppers, the hot peppers. This is a mixed for this is a mixed cilantro and powi. And I love garlic. I absolutely love garlic. This is 10 heads of garlic. Now we put chickpeas. like this. Canola oil salt. and paprika. Now here the the original recipe is finished and it mix it all and put it on the on the oven. But I took the recipe and I continue to put things. This is very chopped tomatoes. 100% Italian tomatoes. And I’m putting one of them water. Now I’m going to mix it. And before I put it on the oven, I’m going to show you now. This is how it looks like. The the fish is on the middle. And the reason is is it’s need to cover the fish because if the fish is uh not covered, it’s going to burn. Now in the oven. Let go. As you can see, this is ready. Thank you all for watching. And remember that if I can do it, you can do it. I see you next time.