That recipe appeared here a year ago, without photo because we usually enjoy it on Shabbat.
NOTE: Israeli Kitchen has moved. You’ll find the recipe for Moroccan Shabbat Fish on my delicious new blog:
http://www.israelikitchen.com
All the old posts and recipes are there – and new ones, too. See you there!
Usually when I order it at joints it is very overcooked and mealy. Gross. I actually ate fantastic Moroccan fish yesterday at Ta’ami in Jerusalem. Maybe because it was early in the day and had not been stewing for long but it was delicate, flaky and perfectly cooked. Best I have ever had. In a restaurant at least.
Harry, your remark reminded me of an old comic routine:
Customer to bartender: “Sometimes I get a little stiff in the joints.”
Bartender: “So stay outta the joints!”
It’s true, this dish cooks up quickly and doesn’t take long heating-up. Best to eat it at home, although I’ll try it at Ta’ami someday (kosher, I presume?).
The comic routine is very apropos since I actually suffer from arthritis!
Yes, Ta’ami is indeed kosher. Best hummous in Jerusalem IMHO. Poalim restaurants are my always the best restaurants. Cheap, fresh and authentic.
Yum, much better looking than restaurant food. I would want eat that onion in the middle.
Yes, I know you love onions, Leora!
This looks good and I think I’ll try this tomorrow evening.
I have a similar recipe but with it doesn’t include vegetables so yours seems a better idea for a friday night meal.
ilanadavita,
It’s a satisfying dish, but still needs a salad or a cooked veg to round it out.
When I’ve made that recipe it tastes excellent, but mine isn’t as pretty as yours! Also, it looks like your package of cilantro is bigger than mine.
I’ll have to add more the next time I make it.
Fern, s’far as I’m concerned there can never be too much cilantro. But I had put some aside to scatter over the cooked dish and make it look pretty.
[...] posted a scrumptious photo of her Moroccan fish. Filed Under: Israel, health, photography by Leora on October 16, 2009 Comments [...]
I had put some aside to scatter over the cooked dish and make it look pretty.
Exactly what I have just done!
what other types of fish can you use? can you also tell me what types of fish are firm white fish.
Sue, you can use carp, whole sole fillets, tilapia, barramundi, even trout if you want to be luxurious.
I made it for Shabbat, as planned, and it was a hit! Thanks for sharing this lovely recipe with us.
I really like knowing that others liked a recipe from Israeli Kitchen – thank you for telling me, ilanadavita.
Seduced by picture! Made it for Shabbos yesterday. Mine also looked this pretty, except I misunderstood when you said quarter carrots vertically and cut them the other way into long strips. (also very attractive and probably cooked quicker) Vegetables and sauce were delicious – fish ( I used haddock) was OK – will definitely make it again, but maybe with different fish next time. I used sweet paprika and we ate it with harissa, so that people could control their own chile heat. My family recommended using hot paprika next time.
All in all – a winner – thanks very much!
This fish recipe is just a winner. My daughter says that when she’s at her Moroccan MIL’s house on Fridays, everyone who walks in – neighbor, delivery man, drop-in friend – swoons over the aroma and says, “It smells just like my mother’s fish!”
i just made the dish ( first time) last night for dinner. previously i had never made a fish dish besied grilled baked or fried. it turned out lovely. The fish i used was Snapper. Great fish to try.