Moroccan Fish Recipe

INGREDIENTS:

-1.5 lbs of salmon cut into 2”x 3" pieces

-1/2 lemon and some salt for marinade

-5 tablespoons oil

-8 cloves garlic, whole or sliced

-2 jalapeño or other chillies

-1 medium red pepper, cut into thin strips

-1 small carrot (or half a medium carrot), cut into thin strips

-4 tomatoes crushed in food processor

-1/2 cup (110 grams) tomato paste

-1 Tbsp of sugar

-1/2-1 cup of hot water

-Salt to taste

-Pepper to taste

-1+1/2 tbsp chicken consume/bouillon

-2 tsp garlic powder

-1 tsp onion powder

-1 tbsp sweet paprika

-1 tsp turmeric

-A pinch of cumin

-1+1/2 cups of cilantro

-1/2 cup canned chickpeas

PREP:

-Cut all the veggies and prepare the other ingredients so they are handy. This recipe moves quickly so having everything prepared in advance really makes this recipe easy to make!

-Now, cut the salmon into 2 by 3” pieces, then squeeze the juice of half a lemon and a generous pinch of salt over the fish, this will tenderize it. Place it in your fridge while preparing the sauce.

SAUCE:

-Heat up the oil in a pot on medium heat, preferably a wide 5 quart pot or chef pan

-Add the sliced garlic and Jalapeño's and sauté for 2-3 minutes

-Add the red pepper and carrot, sauté for about 3-5 more minutes on medium-low heat

-Add the crushed tomatoes and wait to see some bubbling (this should only take a few seconds)

-Then add the tomato paste and pinch of sugar at the same time (the sugar will calm the acidity of the tomato paste, so make sure to add it)

-Now add the 1/2-1 cup of the hot water, we want all the veggies covered with the water plus an extra half inch of water that will reduce down while cooking

-Then add the all the spices, including the consume, salt and pepper to taste

-Add the cilantro and mix well

-Finally add the 1/2 cup of canned chickpeas (drained) and mix well.

COVER AND COOK 15 MIN ON LOW-MEDIUM HEAT, then uncover and give it a good mix

-Now get the fish out of the fridge and start adding 1 piece at a time making sure not to stack one on top the other, then just make sure that all the fish pieces are completely submerged in the sauce!

COVER AND COOK FOR 10 MINUTES ON LOW, LEAVE THE POT COVERED UNTIL YOU ARE READY TO EAT!

Enjoy it with some Challah or Rice or Couscous or whatever you want!

chef-ish?