How to Make Moroccan Fish Tagine | ShopRite Grocery Stores
Looking to add some international flair to your cooking routine? This delicious and authentic Moroccan Fish Tagine will transport your taste buds straight to North Africa. Check out the recipe here:
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???? Classic Spicy Moroccan Fish in Rich Sauce! ????️
This recipe by @somethingnutritious is a delightful blend of vibrant spices, succulent salmon fillets, and a luscious sauce that will transport your taste buds straight to Morocco. ????✈️
Recipe on our blog:
Ingredients:
1 pound/450g salmon fillets (feel free to use any fish you prefer)
⅓ cup of olive oil
1 red bell pepper, sliced into strips
1 long green pepper (or 2 jalapeno peppers), sliced into strips
½ cup of chopped cilantro
2 carrots, peeled and cut into strips
1 russet potato, peeled and cut into 1” slices (optional)
6 garlic cloves, peeled
1 tbsp tomato paste
¾ to 1 cup of water
1 tbsp sweet paprika
½ tbsp hot paprika (adjust to taste)
1 tsp coarse salt
½ tsp cumin
¼ tsp turmeric
1️⃣ Heat a large sauté pan over medium heat and coat the bottom with the olive oil. Add all the veggies to the pan and sauté for 2-3 minutes. Sprinkle in the paprika, salt, cumin, turmeric, and tomato paste. Stir and cook for an additional 2-3 minutes.
3️⃣ Add half of the chopped cilantro and around ¾ cup of water to the pan. Stir everything together, cover, and cook for 12-15 minutes, until the veggies reach a tender perfection.
4️⃣ Give it a taste and adjust the salt and spice levels according to your preference. If you're craving an extra kick, add more hot paprika or red pepper flakes. Lightly season the fish fillets with salt, then place them into the pan, ensuring they're generously coated with the flavorful sauce, at least ¾ of the way up. If needed, add another ¼ cup of water to enhance the sauciness. Spoon the sauce over each fillet, top with the remaining cilantro, and cover the pan.
5️⃣ Cook on a low flame for 20-25 minutes, spooning the delectable sauce over the fish halfway through. Just before serving, garnish with refreshing lemon slices and squeeze some fresh lemon juice over the top to add a citrusy zing.
#fishrecipes #fishfillet #salmon #salmonrecipe #moroccanfood #moroccan #moroccancooking #moroccancuisine #moroccanrecipes
The Most Delicious Spicy Moroccan Salmon with Chickpeas Vegetables and Lemon Recipe
The Most Delicious Spicy Moroccan Salmon with Chickpeas Vegetables and Lemon Recipe
In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including Turmeric and chickpeas.
Ingredients
✔️ 1/2 cup olive oil
✔️ 10-12 garlic cloves, minced
✔️ 2 tablespoons tomato paste
✔️ 2-3 tomatoes, chopped in 1/4 pieces
✔️ 2 red peppers, cut into 2-inch sticks (about 3/4 inch thick)
✔️1 hot pepper, cut into 2-inch sticks (about 3/4 inch thick)
✔️ 2 carrots, cut into 2-inch sticks (about 3/4 inch thick)
✔️ 1 lemon, slices equalling number of salmon fillets
✔️ 1 tsp salt
✔️ 2 tbsb Paprika
✔️ 1/2 tsp Turmeric
✔️ 1 can (15 ounces) chickpeas, drained
✔️ 4 or 8 skin-off salmon steaks (6 to 8 ounces each)
✔️ 1 bunch of fresh cilantro
Directions/Instructions
Step 1
Chop all vegetables and add to heated stock pot with oil over medium heat. Use only 1/2 the cilantro at this point to cover the vegetables. Add water and cook for 15 -20 mins until until vegetables are al dente.
Step 2
Add salmon fillets, place lemon slices on each salmon filet and spread the remaining cilantro across the pot evenly. Cook 15 to 20 mins on low-med heat.
Step 3
Serve and enjoy!
➤ ???????????????????????????????????? to our channel
Music by: YouTube Audio Library - No attribution required
#quickrecipes #easyrecipes #salmonrecipe
Moroccan Fish Recipe
Ingredients
2 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 red pepper, cut into strips
1 green chili pepper, chopped small (keep the seeds for more spice)
5 whole cloves of garlic
1 cup water
3 fish fillets, tilapia, grouper or your favorite fish
⅓ cup olive oil
2 tablespoons sweet paprika
1/2 teaspoon turmeric
Juice of 1/2 lemon
1/2 lemon, sliced
1/2 cup chopped parsley (or cilantro)
More parsley or cilantro for garnishing
Preparation
1. Add 2 tablespoons of olive oil to a pot, add the chopped garlic and fry on medium heat until the garlic turns golden.
2. Add the tomato paste, sugar, salt and pepper. Stir.
3. Add the red pepper and the spicy green chili pepper. If you want it to be spicy, add the seeds. Without the seeds, it will only be a little spicy. Stir and fry for 2 more minutes.
4. Add the whole garlic cloves and the water. Stir to scrape up the delicious flavor from the bottom of the pot.
5. Cover and cook on medium heat for 15 minutes.
6. In a mixing bowl, add 1/3 cup olive oil, turmeric and paprika. Mix. Dip the fish fillets into the mixture and coat on all sides. Add the fish to the pot, then pour the rest of the mixture into the pot.
7. Squeeze the juice of 1/2 lemon, then place the slices of the rest of the lemon on top of the fish. Sprinkle with parsley or cilantro.
8. Cover and cook on medium heat for 10 minutes.
9. Garnish with fresh parsley or cilantro and serve hot with a scoop of the sauce.
Moroccan Fish | Cook with My Husband | Kosher * Gluten Free * Dairy Free | Orthodox Jewish Mom
My husband makes his debut on my channel by cooking Moroccan Fish for us! I will tell you everything he is doing so you too can make Moroccan fish for your Shabbat dinners or just any meal! Along the way he will give us tips and tell you exactly how to make it just perfectly. Enjoy this Shabbat Prep Cook With Me Moroccan Fish edition! My husband is a Sephardi Orthodox Jew so he is the perfect one to share our favorite Shabbat dinner recipe for this Moroccan Fish.
Thank you Susie for typing this recipe up!!!
Ingredients
· 7 garlic cloves, peeled, smashed, and coarsely chopped
· 1/8 cup canola oil combined with
· 1/8 cup olive oil
· 1 red pepper, sliced in 1-inch strips and then the strips are cut in half
· 6 large carrots, peeled, cut on the diagonal into about 1-inch pieces
· 1 bunch of cilantro, washed, coarsely chopped including stems
· 3 potatoes, preferably yellow, peeled, cut into about 1-inch pieces
· 3 Tbsps. paprika
· 1 teaspoon cumin
· 2 Tbsps. salt (you may start with less and add more as needed)
· 1 teaspoon turmeric
· 1 teaspoon crushed chili
· Enough salmon and or tilapia for 10 to 12 individual 2-inch pieces; if using salmon, soak in ice water mixed with the juice of one lemon for a few minutes
· 1 can chickpeas, rinsed well
Directions
· Turn on Irish music
· Turn the heat on low.
· Put ¼ cup mixed olive/canola oil into a wide, shallow pot (about 4 to 5 inches high) and add garlic. Let it brown without stirring.
· Turn heat to high.
· Add cut vegetables and stir to coat with the garlic oil.
· Add paprika, turmeric, chili, cumin, salt, and mix in to coat vegetables.
· Add chickpeas and mix to coat.
· Add two handfuls of the chopped cilantro and mix while the heat is still on high.
· Add 4 cups of water to cover vegetables and mix.
· Cover and simmer while prepping fish.
· Cut the salmon/tilapia into portion-sized pieces.
· After the liquid has reduced down about ½ to ¾ inch, add fish pieces into the liquid one by one and make sure they are covered by the liquid.
· Cover (still on high heat).
· Let cook for about 35 minutes.
· Jiggle the pot rather than stirring so pieces don’t break up.
· Uncover the pot and add almost all remaining cilantro (reserving a bit for the very end) while still on high heat and let cook for a few more minutes.
· The sauce will be thin but should be thick enough to coat when spooned onto the fish.
Hello and welcome! My name is Chana, I’m married to my best friend, and we have three wonderful children together. We also happen to be Orthodox Jews and we homeschool our kids. This video is a sneak peek into our daily lives :) You can see how this particular Jewish homeschool mom sets up her days, rolls with the punches, and gets it all done. Thanks for watching!
#MoroccanFish #SephardiCooking #CookWithMe
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Moroccan Salmon Recipe: Quick, Easy and So Delicious!
Moroccan Salmon is a Friday night classic recipe for Moroccan jews (and any lucky person to eat shabbat dinner with them) around the globe.
It consists of a heavenly blend of coriander, peppers, garlic, chickpeas, and paprika. But.. the exact measurements differ from house to house. Each having it's own unique and slightly different taste, texture and experience.
Each ingredient critical to compliment the other.
Usually served on or next to a bed of couscous or rice, you really can't go wrong with the moroccan salmon recipe.
What you'll need:
- Paprika
- S&P
- Salmon
- Water
- Coriander
- red or green bell peppers
- Chickpeas (canned or dried. If using dried, let soak overnight in water overnight then boil for 30 min before using).
- Crushed or chopped Garlic.
- sliced carrots
You cannot go wrong with the recipe and I tried to make the moroccan salmon recipe more accessible to all :).
Enjoy!!
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