Moroccan Fish with Chickpeas and Saffron-Lime Aioli

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

When I first tried this dish, I loved the classic Moroccan flavors, but somehow it seemed as if I were tasting each one separately: chickpeas, fish, and heady spices, disparate notes that didn’t quite harmonize for me. Then I whipped up a batch of Cheater’s Aioli—jarred mayonnaise flavored with saffron and lime—folded It Into the pan juices, and a lovely melody was born.