Moroccan fish

Michal Yaakovi

6 servings



8 fish fillets (Tilapia / Flathead -grey- mullet / Gilthead Seabream)

2 red pepper – cut into strips

10 peeled garlic cloves

3/4 cup parsley

1/2 cup cilantro

4 hot pepper (optional)


1 1/2 tbsp paprika

3/4 tsp salt

1/4 tsp black pepper

1/2 tsp tumerik

1/2 cup oil

1 cup water




  1. Soak the fillets in water and lemon – prevents bad smell
  2. In a low and wide pot (Sotaj) spread the bottom of the pot with half the amount of the epper, hald the amount of the garlic and half and the amount of the parsley.
  3. Add the fish on top
  4. Add another layer of pepper, garlic, parsley and cilantro
  5. In a small bowl mix all the sauce ingredients (except for the water), add the sauce to the pot
  6. Turn on the stove on high heat, add the water to the pot (add around the fish and not directly on it) and bring to boil
  7. turn down the heat, and cover
  8. cook for 15 minutes (with lid)
  9. remove lid and cook for another 30 minutes
  10. Serve with Challah!



Original recipe can be found here: https://www.bishuli.co.il/