Our fusion of Mediterranean and North Africa. Traditionally, fresh fish is paired with a blend of vibrant spices like paprika, cumin, and turmeric, along with fresh coriander. All slow-cooked in a hot tomato-based sauce with bell peppers.
Ingredients
- 2 pieces Salmon
- 1 tbsp Ras El Hanout , 1/4 tsp turmeric & cumin
- 100ml olive oil
- 1 red bell pepper, 2 carrots, peeled, 1 potato, peeled
- 2 jalapeno peppers
- 1/2 cup chopped coriander
- 3 garlic cloves
- 1 tbsp tomato paste
- 3/4 -1 cup water
- 1 tbsp sweet & hot paprika
- 1 tsp sea salt and ground black pepper
Instructions
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Slice the bell pepper, carrots and green pepper to strips. Slice the potato into half and then into 2 pieces. Cut each clove of garlic in half.
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Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/3 cup olive oil.
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Add all of the veggies to the pan and saute on medium heat for 2-3 minutes.
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Season with the paprika, salt, turmeric and tomato paste and stir and cook for another 2-3 minutes.
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Add in half of the coriander and about 3/4 cups of water and stir everything together. Cover the pan and cook for about 12-15 minutes, until the veggies are tender. Taste and adjust salt and spice if needed. If you like your fish spicy, add some more hot paprika or red pepper flakes.
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Lightly salt the fish fillets and place them into the pan so that they're coated in the sauce, at least 3/4 of the way to the top. If there isn't enough sauce, add another 1/4 cup water. Spoon the sauce over each fish fillet.
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Top with remaining coriander and cover the pan. Cook on a low flame for about 20-25 minutes, spooning the sauce over the fish halfway through.
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I like to add lemon slices at the end and squeeze fresh lemon juice over the top before serving.