Poisson Marocaine (Moroccan Fish With Paprika and Saffron)

Name: Poisson Marocaine (Moroccan Fish With Paprika and Saffron)
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 ounces 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

www.jewishfoodsociety.org

In a large sauté pan, heat the olive oil over medium heat. Add the garlic, peppers, and carrots and lemon slices, and sauté until softened and golden, about 10

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools: