Moroccan Fish with Chickpeas in Tomato Sauce recipe is a definite crowd-pleaser. It’s also very forgiving as the fish simmers in a rich tomato sauce that keeps it moist, yet permeates it with rich flavors.
This recipe is special to me because it has been handed down for generations. My mom makes it and her mom used to make it. It brings back great memories. But I’m also very proud of it because is has been the winner of the Kosher Cowboy’s Top 10 Recipes of 2019 and 2020. (See all the contenders here.)
This recipe is a staple at every Friday night Shabbat meal. It’s simple to make and kids love it. In the rare case that there are leftovers, you can store in the refrigerator for 2-4 days. It will also freeze well for up to a month or more.
I always prefer fresh fish to frozen. However, the beauty of this recipe is that it is very forgiving. Because the fish simmers in a rich tomato sauce, infused with garlic and olive oil, you can substitute frozen fish without any issue.
My grandmother’s key to attaining a deep, rich and layered flavor was to lightly dry toast the spices in the saucepan. Do this before adding the tomatoes or chickpeas. I use a rubber spatula to move the blend of spices around while heating them, carefully making sure not to burn them. (If by chance you burn them or they start smoking, toss and retry.)
Immediately add oil, garlic, ancho pepper, bell pepper, chickpeas and diced tomatoes. Cover and bring to a boil for 5-10 minutes in order to soften the tomatoes.
Lower the heat to simmer and add the fish filets in one layer. Spoon the sauce over the filets then salt and pepper to taste. Cover and simmer for 30-45 minutes until the sauce reduces halfway. Add the cilantro, recover and simmer for a few more minutes.
Remove from the heat, display on plate and garnish with fresh cilantro. Serve warm as a stand alone dish, with rice, noodles or couscous.
Enjoy!
Check out all the Kosher Cowboy’s fish recipes here.
See more Moroccan recipes here.
Moroccan Fish and Chickpea in Tomato Sauce Recipe
Moroccan Fish with Chickpeas in Tomato Sauce
DESCRIPTION
INGREDIENTS
- 1 1/2 lbs fresh fish (cod, salmon or halibut)
- 15 oz chickpeas (can)
- 5-6 tomatoes (diced (or one 14.5 ounce can of crushed tomatoes))
- 1 bell pepper (fire roasted, seeded, peeled and julienne sliced )
- 1 dried ancho chile pepper (or fresh poblano, jalapeno or red chili flakes to taste)
- 1 tsp paprika (smoky or Spanish preferred)
- 3 cloves garlic (peeled and sliced)
- 1/2 tsp curry powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/4 cup olive oil (or canola)
- 1/2 tsp salt
- 1/3 tsp black pepper
- 1 cup cilantro (cleaned and chopped)
INSTRUCTIONS
- Slice fish fillets at an angle about 3 inches wide.
- In a large saucepan, heat to medium and add the paprika, curry, cumin, turmeric and chili powders in the pan to warm up for 30-60 seconds, careful not to burn them. This process brings out the flavors of the spices and a deep rich flavor.
- Immediately add oil, garlic, ancho pepper, bell pepper, chickpeas and diced tomatoes. Cover and bring to a boil for 5-10 minutes to soften tomatoes.
- Lower heat to simmer and add fish fillets. Sprinkle with salt and black pepper. Spoon the sauce and chickpeas over the fish fillets so they are covered, then cook for another 15 minutes.
- Remove lid and sprinkle the cilantro (leaving aside 2 tablespoon for garnish) so that it evenly covers the surface (of the fish and sauce). Reduce to simmer for an 30-45 minutes or until the sauce reduces. The fish will stay moist as long as it is at least partially submerged in the sauce.
- Remove ancho pepper and discard. Plate the fillet first, then spoon the chickpeas and sauce over it, then garnish with a little cilantro. Serve warm.
