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Parve
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours
Diets
This rich, colorful dish of fresh fish and vegetables is in the classic Moroccan style, with chickpeas and olives layered with spices. In my house, it was served every Friday night.
2 teaspoons garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 bunch fresh cilantro, cleaned and chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon hot paprika (or 2 long, red, hot peppers, cut in half and seeded)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 pounds skinless salmon (or white fish), cut into fillets
2 carrots, cut lengthwise into halves and then into quarters
1 red and 1 yellow bell pepper, membrane and seeds removed, flesh cut into wheels
1 medium yellow onion, chopped
7 and 1/2 ounces Tuscanini Chickpeas, drained
1/4 cup Gefen Pitted Green Olives
2 medium tomatoes, cut into cubes
1 lemon, sliced into thin wheels
1 cup fish stock
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, combine the garlic, cilantro, cumin, coriander, turmeric, paprika, salt, pepper, and olive oil. Brush the fish with the mixture.
Lay the fish in the center of a large baking pan.
Surround the fish with the carrots, peppers, onion, chickpeas, olives, and tomatoes.
Place the lemon slices on top of the fish.
Pour the fish stock over the fish and vegetables.
Cover and bake for one and a half hours.
Place the fish on a serving tagine or platter and surround with the vegetables.
Pour the cooking liquid onto the fish and vegetables. Garnish with a few sprigs of fresh cilantro.
Recipe excerpted from Sharing Morocco: Exotic Flavors from My Kitchen to Yours with kind permission from the author. (Greenleaf, 2014)
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what is fish stock?
Fish stock is made by gently simmering bones and scraps of fish, along with aromatic vegetables and herbs to create a broth. If you can’t make it or find it in stores, I think you should be able to use vegetable stock (obviously it’s not exactly the same but it’s probably the closest).