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Recipe: Shabbat Moroccan Fish

Published on Thursday January 7th, 2021

For 8 people

Prep time: 15 minutes

Cooking time: 40 minutes

Difficulty: easy


  • 3 tablespoons olive oil

  • 1 small onion

  • 4 garlic cloves

  • 1 red pepper

  • ½ green pepper

  • 1 spoonful tomato paste

  • 1/2 citron beldi (Moroccan preserved lemon)

  • 8-10 pitted green olives

  • 3 sprigs fresh coriander, thoroughly washed and checked

  • 1 tablespoon paprika

  • ½ tablespoon ground coriander

  • 1 small teaspoon honey

  • 8 fish filets of your choice

  • 1 small Cayenne pepper (optional)

  • Salt and pepper


Today, I will introduce you to a recipe for traditional Shabbat fish, Moroccan style. Each family has their own variations, this one is made with preserved lemons and green olives.

In a frying pan, heat the olive oil, add the finely chopped onion and garlic. Fry on low heat for 5 minutes and stir in the spices. Cut the peppers into strips and fry in the pan. Add the tomato paste and the ½ glass of water, the sliced preserved lemon, and the olives (as well as the Cayenne pepper if you want it hot). Season with salt and pepper and cook covered for approx. 20 minutes. Then, add the honey, fresh coriander and fish. Do not overcook the fish so it won’t be dry! 10 minutes are usually enough for the fish to be almost completely done. Bon appétit and Shabbat Shalom!

Esther SITBON - © Torah-Box Account

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