Moroccan Fish

The way your safta made it!

By Perry Dozetas

1 bell pepper, chopped into small pieces
1 tomato, chopped into small pieces
1 teaspoon canola oil
3 cloves garlic, minced (or more)
1 jalapeno, chopped
5 pieces of fish, salmon or flounder
1 tablespoon fresh flat leaf parsley, chopped fine
1 teaspoon turmeric
1 teaspoon ground pepper
1 teaspoon salt
1/2 teaspoon paprika


Heat the canola oil over a high heat, add the chopped bell pepper, and cook for about one minute, then add the chopped tomato. Add the turmeric, paprika, salt, and pepper and mix.

Dip each piece of fish into the mixture, then flip it and leave it. Lower the flame; add enough water to cover the fish half way. Add the garlic and jalapeno pepper. Add the parsley and cover the pan.

Reduce the heat and cook for 30-40 minutes.

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