The Best Moroccan Fish You'll Ever Make - Perfect for Shabbat!

There's nothing quite like Moroccan fish on Shabbat, absolutely nothing. With warm, delicious challah for dipping straight into the pot, it's simply perfection. Here's the most delicious Moroccan fish recipe you'll ever taste, guaranteed!

Ingredients

For the Fish:

- 6 pieces of fish (tuna, salmon, sea bass, or grouper)

- Lemons

- Coarse salt

For the Sauce:

- 2 red bell peppers (cut into strips)

- 1 hot pepper

- 1 head of garlic

- Sweet/hot paprika (depending on your spice preference)

- 1 bunch cilantro

- Oil

- 2 tablespoons sweet paprika

- 2 tablespoons fish seasoning

- 1 teaspoon turmeric

- 1 teaspoon cumin

- A bit of salt

- 1 teaspoon chicken soup powder (yes, trust us on this!)

Instructions

Step 1: Prepare the Fish

First (and this is very important) soak the fish in lemon juice and coarse salt for anywhere from 2 hours to overnight in the refrigerator. Then rinse the fish thoroughly.

Step 2: Make the Sauce

In a wide pot, heat a generous layer of oil. Add the bell pepper strips, garlic cloves, hot pepper, paprika pepper, and half the bunch of cilantro. Then add all the spices and mix well until the vegetables soften.

Step 3: Add Liquid

Add 3 cups of hot water (no more than that, the secret is getting a thick sauce). Let the pot bubble for 20 minutes before adding the fish.

Step 4: Cook the Fish

After 20 minutes, place the fish pieces in the sauce. Cooking time depends on the type of fish: tuna needs no more than 7 minutes in the sauce, while other fish need about 20 minutes.

Serving Suggestion

Grab some fresh, fluffy Friday challah, dip it right into that sauce, and experience pure heaven.

Pro tip: The thick, flavorful sauce is what makes this dish special, resist the urge to add more water!

Bon appétit and Shabbat Shalom.