Chabad of Midtown Morrocan Salmon Recipe 

morrocan salomon.jpg


  • 1 3-pound salmon
  • 1 large green or red pepper
  • 1/2 can chickpeas 
  • 1 to 2 tomatoes
  • 2 to 3 cloves garlic
  • water
  • ¾ tsp. salt
  • 2 tsps. saffron
  • 3 Tbsp. oil
  • bunch of cilantro 
  • 1/2 white onion 

  • Rinse fish and dry thoroughly. Slice pepper and tomatoes. Peel garlic cloves and cut in half. Line 5-quart Dutch oven with peppers, tomatoes, garlic, chickpeas, onions and cilatro. Place fish slices on top. Add enough water to cover fish. Bring to a boil, then add salt, saffron and oil. Lowe flame and simmer 40 to 50 minutes. This dish may be served hot or cold.

    USE: 5-quart Dutch oven
    YIELDS: 6 servings