Rita: The Kosher Chick

Restrictions have nothing on her.

Moroccan Fish

Posted: April 7, 2010 | Author: Rita | Filed under: Rita | Tags: , , , | 1 Comment »

Passover ended yesterday evening and I’ve been spending the past week and a half on vacation visiting my parents back home. My mom, for this very strictly kosher holiday, has insisted on cooking everything the entire time. “It’s your vacation,” she says, “And besides, I love cooking for you.” That must be where I get it from. What’s a Knife-Using Pretty Girl like me supposed to do?


Here’s a quick, delicious, healthy (and kosher-for-passover) tomato-based dish that anyone can make, courtesy of my mom. She calls it Moroccan Fish, though you can use the stew and seasonings on chicken as well. It made for a fantastic Monday night dinner. ;)

Moroccan Fish

- Fillet of fish (tilapia or salmon works well, though most any fish can be used)
- Olive oil for sauteing
- Large yellow onion, chopped
- A few cloves of crushed garlic, to taste
- At least one red bell pepper, slivered or chopped
- 2 cups of diced tomatoes (or can substitute one 16 oz can of diced tomatoes)
- Pinch of sugar
- Salt, pepper, cayenne, cumin: all to taste
- Cilantro or parsley (optional)

In a large pan over medium heat, saute chopped onion for a few minutes, until soft. Add garlic and sautee for another minute, but don’t let it brown. Add the red pepper and let soften, which will take a few minutes. Add the tomatoes. Sprinkle the pinch of sugar, the salt, pepper, cayenne and cumin. Add clinatro or parsley if doing so. Adjust to taste. Once the stew is thick and spiced appropriately, add the fish to the pan. Let it cook in the stew for a while, then flip so that both sides absorb the flavor of the stew.

Alternatively, you can bake the fish if that is your preference. Place the fish in a tray and smother with the stew once it’s ready. Wrap the tray tightly with aluminum foil and bake at 350 degrees for 25 minutes or so, or whenever it seems to be done. Adjust the amounts of ingredients based on how many people you are cooking for!

If you only have eggs, you make the stew, crack a couple of eggs on top, sprinkle in some zahtar and voila! You have shakshuka, an Israeli staple dish. It goes well with pita bread.

One Comment on “Moroccan Fish”

  1. 1 Bakezilla said at 8:54 pm on April 8, 2010:

    This looks so tasty! Mmm… tomatoes, bell peppers, fish fillets. Simple ingredients… I bet this would be good with rice or pasta (when it’s not passover) and salad!

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Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.