Moroccan Fish

Moroccan Fish
Write a review
  1. 1 1/2 cups very hot water
  2. 1 tsp. saffron
  3. 1 tsp. extra virgin olive oil
  4. 1 cup fresh cilantro, stems and leaves separated
  5. 6 garlic cloves, peeled
  6. 2 red bell peppers, seeded and cut into four strips
  7. 1/2 jalapeƱo, halved (if you like it less spicy, you can remove the seeds and ribs)
  8. 8 fillets of any thick piece of fish (halibut, salmon, sea bass)
  9. 1 tsp. paprika
  10. 2 tsp. salt
  11. 1 tsp. black pepper
  1. In a large cup, place saffron and hot water. Stir and cover tightly with saran wrap. Set aside.
  2. In a large skillet over low heat, drizzle olive oil.
  3. Sprinkle cilantro stems all around the bottom of the pan.
  4. Arrange red pepper slices, skin side down, on top of the stems.
  5. This will create little "cups" where the fish will go.
  6. Place jalapeƱos, skin side up, in between red pepper slices.
  7. Fit garlic cloves in any crevices between the peppers.
  8. Raise heat to medium, and allow peppers to cook for 3-4 minutes.
  9. Place fish over peppers, nestling them into the "pepper cups".
  10. Sprinkle salt and pepper over fish.
  11. Pour the saffron broth over the fish.
  12. Sprinkle paprika and cilantro leaves over the top of the fish.
  13. Bring liquid to a boil, reduce heat, cover the pan and allow to simmer for 8-10 minutes.
  14. Remove cover and allow liquid to reduce for another five minutes.
  15. Don't worry! There will still be enough "juice" to dip your bread into!
  1. The only change I've made to my grandmothers recipe is that I don't put chickpeas in mine. I don't have a good reason for leaving them out, except that it's one less step and sometimes I get lazy.
  2. If you however, are not lazy, you can add a can of rinsed chick peas around the fish before you pour the saffron broth in.
Peas, Love & Carrots