MOROCCAN FISH
4 cups water, more if needed
1 salmon fillet (2 pounds), cut into six servings (5 ounces each)
3 large carrots, cut into circles or sticks
1 sweet red pepper, sliced
1 hot green or red pepper, sliced
2 cloves garlic, chopped
1 tablespoon dry chicken stock mix
1 teaspoon salt
2 tablespoons sweet paprika,* divided use
1 handful fresh cilantro, cleaned and stemmed, chopped
1/4 cup vegetable oil
Place 4 cups water into a large poaching pan or deep roasting pan. Add the carrots, sweet and hot peppers and garlic. Add the chicken stock mix, salt and 1 tablespoon paprika. Bring the mixture to a boil. Reduce the heat and simmer for 20-30 minutes or until the carrots are soft. Place the salmon slices on the simmering sauce.
Combine the oil with 1 tablespoon paprika in a cup and let the paprika settle to the bottom. Pour the seasoned oil on the fish slices and garnish with cilantro. Simmer, uncovered, for about 40 minutes, basting the fish occasionally with the seasoned sauce. If necessary, add 1/4 cup water to the mixture at a time to ensure adequate sauce.
*If desired, sub 1 tablespoon hot paprika for 1 tablespoon of the sweet paprika.
Makes 6 servings
Source: A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul by Rabbi Abraham J. Twerski
4 cups water, more if needed
1 salmon fillet (2 pounds), cut into six servings (5 ounces each)
3 large carrots, cut into circles or sticks
1 sweet red pepper, sliced
1 hot green or red pepper, sliced
2 cloves garlic, chopped
1 tablespoon dry chicken stock mix
1 teaspoon salt
2 tablespoons sweet paprika,* divided use
1 handful fresh cilantro, cleaned and stemmed, chopped
1/4 cup vegetable oil
Place 4 cups water into a large poaching pan or deep roasting pan. Add the carrots, sweet and hot peppers and garlic. Add the chicken stock mix, salt and 1 tablespoon paprika. Bring the mixture to a boil. Reduce the heat and simmer for 20-30 minutes or until the carrots are soft. Place the salmon slices on the simmering sauce.
Combine the oil with 1 tablespoon paprika in a cup and let the paprika settle to the bottom. Pour the seasoned oil on the fish slices and garnish with cilantro. Simmer, uncovered, for about 40 minutes, basting the fish occasionally with the seasoned sauce. If necessary, add 1/4 cup water to the mixture at a time to ensure adequate sauce.
*If desired, sub 1 tablespoon hot paprika for 1 tablespoon of the sweet paprika.
Makes 6 servings
Source: A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul by Rabbi Abraham J. Twerski
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