That is the only thing I can think to write. I dont know what I was thinking making these videos. First of all, I just had a baby.

    Literally just.

    Like only eight months before.

    My baby is a newborn.

    Which means I’m about the size of a whale.

    That just ate a whale.

    Then theres the issue of, I had NO IDEA WHAT I WAS DOING.

    But, I did it anyways. I guess for people that know me, thats not much of a shock.

    Then on top of it, I decided, since I was filming videos, I should make as many as possible in one day.

    So, even though I am new to this and will, please god, get better over time, I’m so confident in these recipes that I’m gong to share them with the world no matter what.

    I do want to thank my amazing producer, Natasha and incredibly talented videographer, Shay, for being awesome at what they do and their insane amount of patience and guidance!

    This recipe is really special to me, as it is my grandmothers authentic Moroccan fish. I know there are a lot of people out there claiming to make the best Moroccan fish but, all I can say is that my grandmothers is the best. If you don’t believe me……..make it!

    I hope this recipe brings you all as much joy and love as it brings my family.

    Sending you all lots of Peas and Love from my kitchen to yours,




  • Moroccan Fish


    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 jalapeño, 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 jalapeños, 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.

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