By P.Doze on December 15, 2010
Photo by P.Doze
Photo by P.Doze
"When I got married at the age of 21, I could barely make toast, let alone a WHOLE meal! My sister always told me 'but it's so easy!' and I obviously didn't believe her. One frantic evening, when I've procrastinated all day about what to make for dinner, I call my sister for advice. This is when she told me the 'secret recipe' that she learned from my grandmother who was born and raised in Casablanca, whom learned this recipe from HER grandmother. My husband loved it that night, and I make it on a weekly basis for Shabbat. We've had guests who don't even like fish who went crazy about this! You won't regret it.. Serve with rice, Mediterranean salads, humus and pita! Be'teavon! Just a few notes.. I wrote the serving size as 6, but when we have guests, almost no one eats a whole piece of salmon, I've probably served about 9 people with this. All I know is that I always have leftovers, and I've had some hungry guys over! This recipe can be done with any fish, just note that the cooking time is different. I've made this with Tuna and Sole, and it came out great! *Chilli Peppers can be VERY spicy! Use your instincts. Cut it open, smell it, and depending on your reaction is how I would add. For example, if I feel my eyes watering and burning, I take out the seeds. We like spicy, but not burn-your-mouth-so-bad-you-can’t-taste-it. Also, wash your hands VERY well afterwards. I almost always forget and end up burning my eyes and face. Use gloves perhaps. Please be careful and enjoy!"
Serving Size: 1 (72 g)
Servings Per Recipe: 6
"Very nice, spicy fish stew. Good flavors, and very simple and easy."
"This was excellent and easy! Thanks! I am keeping it as a standby!
FYI- My kitchen is under construction right now, so I subbed a few things and it still came out great:
Paprika for Tumeric (same amount)
Dried herbs for Fresh Parsley
Chili Flakes (to taste) for the Pepper"
"I think I would cover while cooking next time (not sure if that is what the recipe is recommending), and watch that fish VERY closely. 30 min. was a bit too long to cook uncovered. But the taste was awesome. Thanks so much for posting."