Moroccan Fish with Chickpeas and Peppers

👨‍🍳 Method

For the Tomato sauce

1. 1
   Sprinkle half the salt over the fish pieces and keep it in the fridge while you make the sauce.
2. 2
   In a bowl, mix the tomatoes, olive oil, garlic, hot paprika, paprika and cumin.

   ⚙ Pan-fryingStoveWide, shallow pot
3. 3
   Add and fry 3 minutes, until the peppers soften.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the tomato paste, cumin, paprika, hot paprika and turmeric and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 5
   Add the red pepper and chickpeas to the sauce and cook another 5 minutes.

   Stove
2. 6
   Place the fish pieces in the sauce, skin side up, and spoon some of the sauce over it. Cover and cook over medium-low heat 15–18 minutes, until the fish flakes easily.

   StoveLid

   💡Don't overcook: overcooked fish dries out and falls apart in the sauce.
3. 7
   Taste the sauce and add the rest of the salt as needed.
4. 8
   Turn off the heat and sprinkle the cilantro over the top.
5. 9
   Serve with the lemon wedges and fresh challah for dipping in the sauce.