Moroccan-Style Fish

Moroccan cuisine is incredibly diverse, combining influences from African, Arab, Mediterranean, Middle Eastern, and Jewish culinary traditions. Many Moroccan dishes are known for their wonderful blend of aromatic spices. This fish turns out tender and flavorful, served in a slightly spicy, fragrant sauce. Couscous makes the perfect side dish 

Ingredients

• 400 g fish fillets (I used 4 bass fillets)

• 1 can tomatoes in their own juice (800 g)

• 1 can chickpeas (540 g)

• 1 medium onion

• 3 garlic cloves

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp turmeric

• A pinch of chili flakes

• Salt, to taste

• Hot chicken broth (can be replaced with water)

• A bunch of cilantro

Steps

1. Slice the onion into half-moons and sauté in vegetable oil until golden

2. Finely chop the garlic and add it to the onion

3. Add the spices and cook, stirring, for another 1 minute

4. Add the tomatoes, chopped into pieces, along with their juices

5. Add the finely chopped cilantro

6. Simmer for 5 minutes

7. Add the fish pieces and pour in enough hot chicken broth to reach the desired consistency, about 1 cup

8. Season with salt

9. Cover and simmer for about 10 minutes, until the fish is cooked through

10. Add the chickpeas, stir gently, and simmer for another couple of minutes