Easy and quick Moroccan-style fish pot

In kitchens of the past, there were no written recipes—only sounds. Bubbling oil, caramelizing garlic, the aroma of cumin and coriander filling the house. And if you close your eyes, you might even hear grandma humming a tune while she gently places the fish into the pot.

This recipe comes straight from the heart of Moroccan cuisine—a rich sauce, warming spices, peppers that melt into the sauce, and chickpeas that add another layer of comfort. It’s a dish you must eat with challah on the side, as it should be.

4 fish fillets of your choice (tilapia / sea bass / mullet)

1 green hot pepper, halved lengthwise

2 red bell peppers, thinly sliced

5 garlic cloves, sliced

1 can cooked chickpeas

1 heaping tablespoon sweet paprika

1 tablespoon cumin

½ tablespoon turmeric

1 teaspoon salt

2 tablespoons tomato paste

¼ cup olive oil

1 cup chopped coriander

3 lemon slices

Water to cover the fish (no more)

1. In a wide pot (sauté pan), heat the olive oil. Add the garlic, peppers, and hot pepper, and sauté for about 3 minutes.

2. Add cumin, turmeric, and tomato paste. Stir and add 2 cups of water. Bring to a boil.

3. Add the chickpeas and lower the heat.

4. Carefully place the fish fillets into the sauce. On top, add the paprika, coriander, and lemon slices.

5. Cook partially covered, on low heat, for about 30 minutes, until the sauce thickens, the fish is cooked, and the aroma becomes irresistible.