ISO a spicy Moroccan Salmon Recipe - please help

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Post  Fri, May 10 2019, 8:07 am
I would like an authentic tasting spicy Moroccan Salmon recipe with peppers and chickpeas in a sauce without instant soup mix. I can't find any recipes.
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Post  Fri, May 10 2019, 8:11 am
Bais Yakov cookbook 2
Don’t know how to post it
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Post  Fri, May 10 2019, 9:15 am
I got his on imamother. It was really good. dh liked it better than the BY one.


1 tablespoon olive oil
non-stick cooking spray
2 medium tomatoes, chopped
1 red pepper, seeded and thinly sliced into strips
1-2 fresh hot peppers, seeded and cut into strips (optional)
1/2 head garlic (6-7 cloves), peeled and chopped
1 teaspoon paprika
salt to taste
11/2 pounds fish cut into 3-inch pieces (perch, flounder, salmon, cod, hake or any low-fat fish)
water as needed, to prevent scorching

1/2 tablespoon olive oil, hot-flavored (if available)
1/2 cup water
1 tablespoon paprika
1 tablespoon pareve (non-dairy/nonmeat) soup powder (optional)
1/2 bunch cilantro or parsley, finely chopped
salt to taste
In a large skillet, heat olive oil and non-stick cooking spray. Add tomatoes and red pepper and sauté for about 5 minutes. Add hot pepper (you might want to leave the hot pepper whole so that it can be removed after cooking), garlic and spices, and sauté for another minute. Be careful not to let garlic burn. Rinse and dry fish; carefully place on top of vegetable mixture. Steam for 10 minutes on low heat, adding water only as needed. Combine the first 4 topping ingredients and pour over the fish. Taste to see if the mixture needs more salt, and then cover fish with chopped cilantro. Cook for 30 minutes covered, and then for an additional 10 minutes uncovered, until liquid is reduced to half and thick.

Here is the BY Moroccan salmond recipe:
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Post  Fri, May 10 2019, 9:26 am
I generally use tilapia our other types of fish but it works with salmon too.
Olive oil or other vegetable oil
2 Peppers diced
1 Hot pepper
4 cloves garlic crushed or minced
2 tomatoes diced or crushef tomatoes
1 small thing ot tomato paste (2-3 tablespoons)
Parsley and cilantro
Cumin, smoked paprika or Morrocan paprika, salt pepper
Sriracha tabasco chilli flakes if desired
Sautee garlic peppers and tomatoes
Add cumin and paprika in a skillet (and hot spices if you wish). When veggies are golden add fish add salt and pepper, tomato paste and a bit less than a cup of water- cover and cook until sauce reduces, aprox. Ten minutes. Add fish, salt, pepper, juice of one small lemon and chopped herbs. Bring to a boil and then cover. Let simmer for about 20 minutes don't over cook - fish should be very hot to touch).
I don't usually add chickpeas but you totally can after you add the fish.
I edited to add a step I forgot.

Last edited by chanchy123 on Fri, May 10 2019, 10:01 am; edited 1 time in total
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Post  Fri, May 10 2019, 9:35 am
This is authentic. You can use salmon and chickpeas.
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Post  Fri, May 10 2019, 9:43 am
This is how I make it-
Sauté onion chopped and 2 overripe tomato’s diced with olive oil for 5-10 minutes.
Add 1 red pepper chopped very small.
Add chopped fresh parsley
Add hot pepper (I put one, the more the spicier.)
2 carrots
3 potatoes cut into thin rounds
4 whole garlic cloves
Cayenne pepper, black pepper, paprika, basil, garlic powder salt.
Add 1 can tomato sauce and 1 cup water
Let cook on low for half hour to 45 minutes or until potatoes are soft.
Wash and dry salmon. Spice with the above spices. Lay on top of fish and cook additional 20 minutes.

Edit- You can add fresh lemon, sliced peppers and chickpeas if you’d like.
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Post  Fri, May 10 2019, 10:47 am
Thanks everyone I really appreciate this.
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