Moroccan Fish (DF)

Ingredients

  • 4 pieces salmon
  • 1 tbsp Ras El Hanout 
  • Olive oil
  • 1 red bell pepper
  • 2 jalapeno peppers
  • 1/2 cup chopped coriander
  • 2 -3 carrots, peeled (optional)
  • 1 potato, peeled 
  • 3 garlic cloves
  • 1 tbsp tomato paste
  • 3/4 -1 cup water
  • 1 tbsp sweet paprika
  • 1/2 tbsp hot paprika, or add more sweet paprika
  • 1 tsp salt
  • 1/4 tsp turmeric

Directions

  • Slice the bell pepper, carrots and green pepper to strips. Slice the potato into half and then into 2 pieces. Cut each clove of garlic in half.
  • Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/3 cup olive oil.
  • Add all of the veggies to the pan and saute on medium heat for 2-3 minutes.
  • Season with the paprika, salt, turmeric and tomato paste and stir and cook for another 2-3 minutes.
  • Add in half of the coriander and about 3/4 cups of water and stir everything together. Cover the pan and cook for about 12-15 minutes, until the veggies are tender. Taste and adjust salt and spice if needed. If you like your fish spicy, add some more hot paprika or red pepper flakes.
  • Lightly salt the fish fillets and place them into the pan so that they're coated in the sauce, at least 3/4 of the way to the top. If there isn't enough sauce, add another 1/4 cup water. Spoon the sauce over each fish fillet.
  • Top with remaining coriander and cover the pan. Cook on a low flame for about 20-25 minutes, spooning the sauce over the fish halfway through.
  • I like to add lemon slices at the end and squeeze fresh lemon juice over the top before serving.