Moroccan-Style Nile Perch with Chickpeas and Preserved Lemon

Ingredients

Serves 4

• 4 Nile perch fillets, about 200 grams (7 oz) each

• 4 tablespoons dried chickpeas

• 1 red bell pepper

• 1 teaspoon preserved lemon, coarsely chopped

• 10 tablespoons corn oil

• 1 teaspoon sweet paprika

• ½ teaspoon cumin

• ½ teaspoon turmeric

• 8 whole garlic cloves

• 2 dried shoshka peppers (or dried mild red peppers)

• 4 tablespoons coarsely chopped cilantro

• Salt and black pepper, to taste

Preparing the Fish

1. Fill a bowl with cold water and add 1 tablespoon of salt. Stir until the salt dissolves completely.

2. Place the fish fillets in the salted water and soak for 15 minutes.

3. Remove the fillets, rinse under running water, and pat dry with paper towels.

4. In a separate pot, cook the chickpeas that have been soaked overnight in cold water.

5. Continue cooking until the chickpeas are completely tender.

Cooking the Fish

1. Pour a small amount of oil into a wide, shallow pot with a heavy bottom.

2. Slice the red pepper into strips and cut the garlic cloves into thick slices.

3. Sauté the peppers and garlic for about 5 minutes.

4. Add 2 tablespoons tomato paste along with the salt, black pepper, paprika, cumin, turmeric, and dried shoshka peppers.

5. Stir well and bring the sauce to a simmer. Taste and adjust the seasoning if needed.

6. Add the fish fillets, cooked chickpeas, and preserved lemon.

7. Cook over medium heat for approximately 25 minutes.

8. During cooking, taste occasionally and ensure the sauce reaches the desired consistency.

9. Just before serving, stir in the coarsely chopped cilantro.

Serving Suggestion

Serve hot with fresh challah bread to soak up the rich, flavorful sauce. This dish is especially delicious as part of a traditional Shabbat meal.