About the Recipe
Super easy and incredibly delicious. Whether you're Moroccan or not, this fish dish has become a Shabbat dinner staple. It's the one dish everyone looks forward to all week long! I used frozen double-peeled fava beans, but you can also use garbanzo beans or omit beans altogether. For the fish, I used skinless salmon fillets, but feel free to use any fish you prefer. You can find the recipe for preserved lemons on my page in a reel, or simply use fresh lemon juice instead.
Ingredients
Ingredients:
- 1/3 cup grape seed oil (can use olive oil too)
- 2 heaping tbsp. paprika
- 2 red peppers, sliced into strips
- 2 jalapeños, sliced into strips (can remove seeds if you prefer less spice)
- Handful of peeled whole garlic cloves (the more, the better)
- 2 carrots, cut into 2-inch strips
- 3 grated soft tomatoes
- 1/2 bunch freshly chopped cilantro, plus more for garnishing
- 1/3 cup preserved lemons or 1/3 cup fresh lemon juice
- 2 cups water
- 2 cups frozen fava beans
- 1 tbsp. salt, or more to taste, adjust if needed
Preparation
Directions:
1. Prepare the Sauce:
   - On medium heat, combine grape seed oil and paprika in a pot or large skillet.
2. Sauté Vegetables:
   - Add sliced red peppers, jalapeños (adjust spice level by removing seeds if desired), whole garlic cloves, and carrot strips to the pot. Sauté for about 5 minutes until slightly softened.
3. Add Seasonings and Liquid:
   - Stir in chopped cilantro, grated tomatoes, preserved lemons (or fresh lemon juice), and salt. Mix well.
4. Incorporate Fava Beans:
   - Add frozen fava beans to the pot. Stir to combine with the sauce.
5. Simmer:
   - Cover the pot and simmer for about 25 minutes, allowing the flavors to meld and the vegetables to cook.
6. Prepare the Fish:
   - Meanwhile, wash and pat dry the fish fillets. Place them gently into the sauce, ensuring they are submerged.
7. Cook Fish:
   - Cover the pot again and cook for about 20 minutes, or until the fish is cooked through and tender.
8. Garnish and Serve:
   - Garnish with chopped cilantro just before serving. Enjoy hot with challah bread.
Instagram Reel: