So much has been told about the Moroccan fish. It is a wonderful dish, very oriental. It is extremely healthy.
But what is the ultimate, real recipe?

My mother and father were born in Morocco, but it was my grandmother that used to prepare this recipe. So I am really revealing a family secret that goes from generation to generation.

There are 3 secrets for a real traditional Moroccan fish recipe.

The first is the the chickpeas. You won’t find chickpeas in most of the Moroccan fish recipes, but this is the exact replication of my grandmother Rachel recipe. She used to make it every Friday night. When I prepare it, the wonderful smell that covers my home immediately takes me back to my childhood in my grandmother’s home. It was so small and old but yet there so magical.

The second secret is to use only fresh vegetables. Don’t use canned tomato paste. It makes all the difference…..

The third secret is of course the traditional Moroccan spices: paprika, cumin and turmeric. Don't give any of them... If you don't have them, go and get some...
Turmeric is known for it's antibiotic, antiseptic, anti-cancer and anti-oxidant property. It is also known for its ability to burn fat (I was sold right here :))

OK!

Now that I’ve told you my darkest secrets - I’ll share the recipe in details…

Are you ready? here it goes....

Ingredients:

2-3 tbsp canola oil
4-6 pieces of Salmon fish
100 gram of dry chickpeas
5 peeled tomatoes, cut into small cubes
15 garlic cloves, coarsely chopped
2 carrots, peeled and cut into thin rounds
2 red bell pepper, seeded and cut into long thin strips
1 hot green pepper cut into thin stripes
1 bunch fresh coriander, cut into large pieces
2 tbsp paprika
1 tbsp cumin
1/2 tsp turmeric

These are the raw ingredients:

And these are the ingredients after peeling, chopping and cooking the chickpeas (see instructions 1 and 2):

Instructions:

1. Soak the chickpeas in cold water over night (or at least for 2-3 hours).
2. Drain the chickpeas and cook them with water. After the water is boiling, lower the heat and let the pot simmer for about an hour. After an hour taste them and make sure that they are almost tender enough. They will get an additional time in the pot with the salmon.
3. Put the canola oil in a pot that is wide enough so all the salmons can lay there comfortably.
4. Add the chopped garlic and stir for a minute. Pay attention not to burn the garlic 0 its color should stay white.
5. Add the sliced carrots and stir for 2-3 minutes.
6. Add the sliced red bell pepper and the sliced hot green pepper and stir for 2-3 minutes.
7. Add salt and let all vegetables stir together.
8. Add the tomato cubes and the spices: paprika, cumin and turmeric and let stir for about 5 minutes.
9. Place the salmon fillets on top of the other ingredients, with the skin on top.
10. Add boiling water enough to almost cover the salmon.
11. Add the coriander and the chickpeas and cook for 25-30 minutes.

The pot should look like this before placing the salmon in it:

And this is the pot before its the final 30 minutes cooking…

Now it is ready! Bon appetite :)

Let me know in the comments if you prepared it and most importantly - if you lovvvvved it.....

Do you have a different recipe for traditional Moroccan fish? I would love to hear and try.... Please if you share a different recipe - share also its source. Is it from someone from Morocco?