Moroccan-style fish
Every week, rain or shine, bad times or goo times, we have Moroccan fish on Friday night. It has always been the first course and will always be.
My mom, an early bird, started cooking for the weekend at 5 am on Friday. By the time I got up to get ready for school, the smell of the cooking fish had already filled up the house.
I sometimes make this fish during weekdays. It never tastes the same like Friday…
About ½ c oil
8 fish pieces
10 garlic cloves
1 tbsp salt salt
2 red bell peppers, cut into strips
2 or more green chili peppers, cut into stripes
¾ cup canned chickpeas , drained
2 tablespoons sweet / hot paprika
1 ½ cups of cilantro and parsley, leaves only
Using a food processor, chop the herbs and 6 of the garlic cloves.
Put half of the chopped mix in a large deep skillet and arrange the fish on it.
Cover with the other half of the herbs, the peppers, the chickpeas and peppers. Add the rest of the garlic cloves, sliced, to the pot.
In a separate bowl, combine the oil, paprika and salt and about ⅓ cup of water. Pour the mix over the fish fillets. Cover and bring to boil.
Lower the heat and cook, half covered, for approximately 40 minutes or until the fish is cooked and the sauce becomes thick.