Moroccan Fish Hakosem

Name: Moroccan Fish Hakosem
Yield: Serves 4 to 6
Cuisine: Israeli
Ingredients: 2 cups (500 grams) Cooked Chickpeas for Salads and Stews; 1 lemon, quartered; 1 cup cilantro, leaves only, chopped; 2 pounds (900 grams) mullet fillets, deboned and skinned; Challah bread; Pickled Carrots and Cabbage; 1 pound (450 grams) red bell peppers, cut into ¼-inch (5 millimeter) slices (about 2 red bell peppers); ½ green chile pepper, such as serrano, thinly sliced; 1 pound (450 grams) ripe tomatoes, cut into ¼-inch (5 millimeter) slices (about 4 medium tomatoes); 1 pound (450 grams) potatoes, peeled and cut into ¼-inch (5 millimeter) slices (about 3 medium potatoes); 3 cups (720 milliliters) water; 1 teaspoon Moroccan paprika or sweet paprika; 2 teaspoons salt; 2 tablespoons store-bought or homemade Harissa, plus more for tasting; ⅔ cup (160 milliliters) corn oil; 5 garlic cloves, thinly sliced; 2 teaspoons turmeric; 1 teaspoon ground cumin

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

An excellent mullet dish cooked in a thick aromatic sauce with plenty of vegetables and chickpeas. I like to cook this dish in an aluminum pot, like they do the traditional way, to try and capture the exact flavor and mood of the recipe. This recipe also works well with grouper, sea bass, or drum fish.

Ingredients

1 pound (450 grams) potatoes, peeled and cut into ¼-inch (5 millimeter) slices (about 3 medium potatoes)
1 pound

Method

Prepare the sauce: In a wide, shallow pot (preferably aluminum, though other pots are fine) arrange the potato slices in an even layer. Then layer on the tomato slices, bell peppers strips, chile pepper, and garlic slices. Season with turmeric, cumin, paprika, and salt. Add the water, oil, harissa, lemon, and half of the cilantro, and bring to a boil. Simmer for 10 minut