Renowned chef Rafi Cohen has unveiled a recipe for a classic Moroccan fish stew, offering food enthusiasts a chance to cook a flavorful, spicy dish that has become a beloved home-cooked staple.
The recipe features a rich sauce made from a combination of sweet and hot peppers, garlic, and Moroccan spices like paprika and turmeric. The dish, which takes around 70 minutes to prepare, is ideal for those seeking a hearty and aromatic fish stew.
Ingredients for 8 Servings
1 whole fish (2-3 kg, such as bream or a similar fish)
1/2 cup fresh lemon juice
1 cup chopped cilantro leaves
3 bell peppers, quartered and deseeded
8 dried sweet peppers, washed and seedless
6 hot peppers, halved lengthwise and deseeded
1 bunch fresh cilantro, washed and roughly chopped, including stems
Preparation:
Mix all the marinade ingredients in a large bowl. Dip the fish slices into the marinade, ensuring they are well-coated. Let them sit for 15 minutes to absorb the flavors.
For the sauce: Heat the oil in a large pot that can accommodate the fish in a single layer. Add the bell peppers and hot peppers and fry for about 3 minutes until nicely golden.
Add the dried peppers and continue frying for another minute, stirring occasionally.
Add the garlic, paprika, turmeric, and white pepper, and cook for another minute while stirring.
Add the water, bring to a boil, and then add the remaining ingredients. Cover, reduce the heat, and simmer for about 30 minutes.
After 30 minutes, remove the lid and allow half of the liquid to evaporate.
Add the fish pieces along with the marinade. Cover and cook for about 10 minutes over very low heat.
Flip the fish pieces and cook for another 5 minutes. Turn off the heat and leave the pot covered for at least 30 minutes before serving.
Just before serving, sprinkle fresh chopped cilantro over the stew.
Notes:
It’s recommended to use fish like bream (or look for dour—a deep-sea bream that’s perfect for cooking), or white pike, or mullet.
For those who enjoy the fish's head, it can be cut in half and cleaned of gills. Alternatively, use fish fillets without bones, cut into 3 cm thick pieces (tuna or any preferred fish).
