Moroccan Fish

I love Shabbat food.
It’s the homey and traditional feelings it provokes that strike a chord somewhere deep inside.
⁣
This is my favorite Moroccan fish recipe (but no, I’m not Moroccan. Half Polish, half Yemenite, in case you were wondering).
Yes it’s swimming in (olive) oil. No I don’t care.

Ingredients:

• 1 kilo of salmon fillets
• 5 big juicy tomatoes
• 1 red pepper
• 1 spicy pepper (use as much as you can handle. I usually put in 1/2 more or less, depending on my guests 🤪)
• 1 head of garlic
• 1 bunch of cilantro, rinsed
• 1/3 cup of olive oil
• Spices: sweet paprika, tumeric, cumin and salt

Instructions:

1. In a large pot, heat up a bit of olive oil on a low flame
2. Slice the tomatoes into round disks and add to the pot, followed by the red pepper, sliced Julienned.
3. Add the spicy pepper (sliced in half, lengthwise).
4. Peel the garlic and add them in whole.
5. Finely chop the entire bunch of cilantro, and add 1/4 of it to the pot.
6. Add 1 tsp sweet paprika, 1/4 tsp turmeric, 1/4 tsp cumin.
7. Add 1/3 a cup of water, and cover with the lid.
8. ⁣Meanwhile, in a large bowl, mix together the rest of the cilantro, olive oil.
9. Add 1 heaping TB of sweet paprika, 1/2 tsp turmeric, 1/4 tsp cumin, and 1 flat TB fine salt
10. Add in the salmon fillets, mixing them around to cover them with the sauce.
11. Add each fillet into the pot, and pour the remaining sauce all over the fillets.
12. Bring to a slight boil, then lower the flame, cover with a lid, and cook for about 30 more minutes till the salmon appears cooked through.

Serve with challah bread and tahini- and ENJOY!