Moroccan Fish by Anat

Shani's Version. A spicy and flavorful Moroccan fish dish

servings6-8
Ingredients

Ingredients:

  • 6 tilapia fillets, skinless and boneless

  • 2 red bell peppers

  • 2 orange bell peppers

  • 2 yellow bell peppers

  • 400 grams tomatoes, diced

  • 200 grams tomato paste

  • 2 tsp sweet harissa

  • 1 tsp spicy harissa

  • 6 cloves garlic, crushed

  • 1 tsp sweet paprika

  • 1 and a half bunches cilantro, coarsely chopped

  • Lemon juice

Preparation

Preparation:

  1. Slice the bell peppers into thin strips

  2. While preparing the sauce, marinate the fish fillets in lemon juice

  3. In a large pot, mix the harissa, garlic, tomato paste, and 3 cups of water

  4. Bring the mixture to a boil over high heat

  5. Add the bell peppers and diced tomatoes to the pot

  6. Season with paprika, salt, and pepper to taste

  7. Add half of the chopped cilantro and enough boiling water to cover the peppers

  8. Cook for about an hour until the peppers are soft and the sauce thickens slightly

  9. Increase the heat to maximum

  10. Rinse the fish fillets from the lemon juice and add them to the pot, spreading the remaining cilantro on top

  11. Cook for an additional 25 minutes over high heat, occasionally shaking the pot gently

Notes

Notes:

  • Important: Once the fish is added to the pot, do not stir the contents, as this will cause the fish to break apart. Instead, lift the pot and shake it gently from side to side

  • You can use a different type of fish if preferred

  • The garlic can be substituted with 1.5 flat tablespoons of frozen crushed garlic

  • For a spicier and more traditional version, add two green hot peppers, halved and deseeded

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