About the Recipe
A staple at every Shabbat table, this flavorful and aromatic dish makes the perfect starter. Use your fish of choice, such as salmon, cod, or tilapia.

Ingredients
Ingredients:
- 2 red bell peppers, finely chopped
- 3-4 soft tomatoes, grated
- 4 red chilies or jalapeños, sliced
- A handful of whole garlic cloves, peeled
- 2 carrots, sliced diagonally
- 1 bunch cilantro, roughly chopped
- 1 (16 oz) jar or can of garbanzo beans, drained
- Juice of 1 lemon
- ½ cup oil
- 1 heaping tablespoon paprika
- 2 teaspoons salt
- 1½ to 2 lbs salmon (or your fish of choice), cut into 2-inch squares
- Fresh lemon slices, for topping
- Extra cilantro, for garnish
Preparation
Directions:
1. Prep the ingredients:
   - Finely chop the red bell peppers using a manual or electric food processor, ensuring they release their juices.
   - Peel the garlic cloves and set them aside.
   - Peel and slice the carrots diagonally.
   - Grate the tomatoes and set them aside.
2. Cook the base:
   - In a large pot, heat the oil over medium heat.
   - Add the paprika, stirring quickly to release its aroma and slightly darken, but be careful not to burn it.
   - Immediately add the chopped red peppers and grated tomatoes, stirring to combine.
3. Build the sauce:
   - Add the whole garlic cloves, sliced chilies, and carrot slices.
   - Stir in the garbanzo beans, chopped cilantro, and lemon juice.
   - Season with salt, mix well, and add ½ cup of water if needed.
   - Bring the sauce to a boil, then lower the heat and let it simmer for 45 minutes.
4. Cook the fish:
   - Gently place the fish pieces into the cooked sauce.
   - Top with fresh lemon slices.
   - Cover the pot and let it simmer for an additional 25 minutes, until the fish is tender and infused with flavor.
5. Serve and garnish:
   - Garnish with fresh cilantro and serve warm.
Enjoy this rich and aromatic Moroccan fish as the perfect Shabbat starter!