Moroccan Fish | Cook with My Husband | Kosher * Gluten Free * Dairy Free | Orthodox Jewish Mom

My husband makes his debut on my channel by cooking Moroccan Fish for us! I will tell you everything he is doing so you too can make Moroccan fish for your Shabbat dinners or just any meal! Along the way he will give us tips and tell you exactly how to make it just perfectly. Enjoy this Shabbat Prep Cook With Me Moroccan Fish edition! My husband is a Sephardi Orthodox Jew so he is the perfect one to share our favorite Shabbat dinner recipe for this Moroccan Fish.

Thank you Susie for typing this recipe up!!!

Ingredients

· 7 garlic cloves, peeled, smashed, and coarsely chopped
· 1/8 cup canola oil combined with
· 1/8 cup olive oil
· 1 red pepper, sliced in 1-inch strips and then the strips are cut in half
· 6 large carrots, peeled, cut on the diagonal into about 1-inch pieces
· 1 bunch of cilantro, washed, coarsely chopped including stems
· 3 potatoes, preferably yellow, peeled, cut into about 1-inch pieces
· 3 Tbsps. paprika
· 1 teaspoon cumin
· 2 Tbsps. salt (you may start with less and add more as needed)
· 1 teaspoon turmeric
· 1 teaspoon crushed chili
· Enough salmon and or tilapia for 10 to 12 individual 2-inch pieces; if using salmon, soak in ice water mixed with the juice of one lemon for a few minutes
· 1 can chickpeas, rinsed well



Directions

· Turn on Irish music
· Turn the heat on low.
· Put ¼ cup mixed olive/canola oil into a wide, shallow pot (about 4 to 5 inches high) and add garlic. Let it brown without stirring.
· Turn heat to high.
· Add cut vegetables and stir to coat with the garlic oil.
· Add paprika, turmeric, chili, cumin, salt, and mix in to coat vegetables.
· Add chickpeas and mix to coat.
· Add two handfuls of the chopped cilantro and mix while the heat is still on high.
· Add 4 cups of water to cover vegetables and mix.
· Cover and simmer while prepping fish.
· Cut the salmon/tilapia into portion-sized pieces.
· After the liquid has reduced down about ½ to ¾ inch, add fish pieces into the liquid one by one and make sure they are covered by the liquid.
· Cover (still on high heat).
· Let cook for about 35 minutes.
· Jiggle the pot rather than stirring so pieces don’t break up.
· Uncover the pot and add almost all remaining cilantro (reserving a bit for the very end) while still on high heat and let cook for a few more minutes.
· The sauce will be thin but should be thick enough to coat when spooned onto the fish.

Hello and welcome! My name is Chana, I’m married to my best friend, and we have three wonderful children together. We also happen to be Orthodox Jews and we homeschool our kids. This video is a sneak peek into our daily lives :) You can see how this particular Jewish homeschool mom sets up her days, rolls with the punches, and gets it all done. Thanks for watching!

#MoroccanFish #SephardiCooking #CookWithMe
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