Title: Moroccan Fish
Categories: Fish
Yield: 8 Servings

3 1/2 -(up to)
4 1/2 lb Fish slices salt; for
-sprinkling
Fresh white pepper; for
-sprinkling
3 tb Olive oil
1 1/3 lb Onions; sliced thinly
6 Cloves (large) garlic;
-minced
3 1/2 oz Green pepper; seeded and
-diced
2 1/4 lb Fresh tomatos; diced
-(optional; peeled)
1 c Fresh parsley leaves; minced
1 Lemon; unpeeled, sliced
-thinley; halved, seeded
1 ts Chili powder
2 ts Salt
2 ts Ground tumeric
1/2 ts Ground celery
1/2 ts Sweet basil
1/2 ts Curry powder
1/4 ts Ground cumin
1 pn Ground bay leaf
2 1/2 oz Green olives; seeded and
-rinsed
2 1/2 oz Black olives; seeded and
-rinsed

From: "Joel W./Mirjam D."

Date: Tue, 1 Feb 1994 08:12:49 +0200 (IST)
This dish was brought to Israel by Moroccan immigrants in the 50s and has
become a Friday night staple. Serves 12 as a first course, 8 as a main
dish. Don't let the amount of ingredients scare you, this is really simple
to make!

Sprinkle the fish lightly with salt and pepper.In a large fry pan, saute
the fish slices in olive oil until lightly colored.As they are suateed,
transfer the slices with a slotted spoon to a baking pan suitable for the
table.

In the same pan saute onions, garlic and green pepper until well wilted.
Add the rest of the ingredients and simmer the mixture for 20 minutes.
Taste and correct the seasoning.

Pour the sauce over the fish slices in the baking pan.This part can be
prepared in advance and set aside.

Bake in a preheated 190 C (375 F) oven for 20 minutes.

REC.FOOD.RECIPES ARCHIVES

/FISH

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