Dinner

Moroccan Shabbat Fish

Name: Moroccan Shabbat Fish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 red bell pepper, cut into thin strips; 3 tomatoes, sliced; 6 (6 ounce) tilapia fillets; 1 cup water; ¼ cup olive oil; 2 tablespoons paprika; 1 tablespoon chicken bouillon granules; 1 teaspoon cayenne pepper; salt to taste; ground black pepper to taste; ¼ cup chopped fresh parsley

A vibrant and aromatic fish dish, this Moroccan Shabbat Fish features tender tilapia simmered in a rich, spiced tomato and bell pepper sauce, perfect for a comforting meal.

Instructions

In a large, deep skillet or pot, heat the olive oil over medium heat. Add the red bell pepper strips and sauté for 5-7 minutes until slightly softened.
Stir in the sliced tomatoes, paprika, chicken bouillon granules, and cayenne pepper. Season with salt and ground black pepper to taste.
Add 1 cup of water to the skillet, bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
Gently place the tilapia fillets into the simmering sauce, ensuring they are partially submerged. Spoon some of the sauce over the fish.
Cover the skillet and continue to cook for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
Garnish generously with fresh chopped parsley before serving. Serve hot with couscous or crusty bread to soak up the delicious sauce.

This Moroccan Shabbat Fish recipe brings the warmth and robust flavors of North African cuisine to your table. Tilapia fillets are gently cooked in a savory sauce bursting with tomatoes, bell peppers, and a fragrant blend of spices. It’s a dish that’s both deeply satisfying and surprisingly simple to prepare, making it ideal for a special occasion or a hearty weeknight dinner.