Poisson Marocaine (Moroccan Fish With Paprika and Saffron) — Jewish Food Society

Ingredients

• ½ cup paprika
• ¾ cup canola oil
• 1 teaspoon saffron threads, toasted
• 1 cup boiling water
• 1 tablespoon olive oil
• 3 garlic cloves, peeled and sliced
• 1 fresh red, green or yellow pepper, seeded and julienned
• 1 to 2 jalapeños (optional)
• 2 carrots, peeled and julienned
• 1 fresh or preserved lemon, thinly sliced into 4 to 6 pieces crosswise
• 4 to 6 salmon fillets, skin off about 2 inches wide
• 1-15 ounce can of chickpeas, drained
• ¼ cup paprika oil
• 4 tablespoons saffron water
• 1 bunch fresh cilantro, roughly chopped
• Kosher salt to taste
• Black pepper to taste