photo credit: Claudio Salvalaio
Moroccan Fish is served every Shabbat in many North African traditional homes over rice or couscous. The intense flavors are absorbed and enhance any mild fish.
This recipe is even better the next day when we often enjoy it as a cold appetizer on a hot summer day.
It's my own simplified version that I happily discovered when we for some reason had more of a side dish than I knew what to do with. Too good to throw away I decided to....
2-3 cups Planned Over Tex Mex Ratatouille
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 cup olives, chopped coarsely
1/4 cup fresh parsley, chopped
2 tablespoons paprika
1 tablespoon turmeric
1 tablespoon cumin
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper, opitional
4 pounds tilapia or flounder fillets
1. Pour the Tex-Mex Ratatouille into a large pot with a tight fitting lid and add the all ingredients except fish. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 30-40 minutes until fish flakes easily.