Description
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Spicy Moroccan Fish in Rich Sauce
Ingredients:
450 g (1 lb) salmon fillets (or any firm fish of your choice)
1/3 cup olive oil
1 red bell pepper, sliced into strips
1 serrano chili (or 2 jalapeños), sliced into strips
1/2 cup chopped cilantro
2 carrots, peeled and cut into strips
1 Russet potato, peeled and sliced into 1-inch rounds (optional)
6 garlic cloves, peeled and halved
1 tbsp tomato paste
3/4 to 1 cup water
1 tbsp sweet paprika
1/2 tbsp hot paprika (adjust to taste)
1 tsp coarse salt
1/2 tsp cumin
1/4 tsp turmeric
Directions:
Heat a large skillet with olive oil and add the vegetables. Sauté for 2-3 minutes.
Add the spices and tomato paste. Cook for another 2-3 minutes.
Stir in the chopped cilantro and 3/4 cup water. Cover and cook for 12-15 minutes.
Place the fish fillets in the skillet and cover them with the sauce. Simmer on low heat for 20-25 minutes, occasionally spooning the sauce over the fish.
Garnish with lemon slices and squeeze fresh juice over the dish before serving.
Prep Time: 55 minutes
Calories: 320 kcal per serving
