Moroccan Fish Hakosem

Preparation info
  • Serves

    4 to 6

    • Difficulty


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.


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


  1. 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