Baked Fish Stuffed with Almond Paste

Name: Baked Fish Stuffed with Almond Paste (Poisson Farci aux Amandes)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 1 cup fresh toasted bread crumbs; ½ teaspoon ground mace; 2 to 3 tablespoons kosher salt, plus more to taste; 1 ½ cups blanched almonds, toasted and chopped; one 4-pound whole fish, such as sea bass, snapper, or salmon; one 4-pound whole fish, such as sea bass, snapper, or salmon; one 4-pound whole fish, such as sea bass, snapper, or salmon; one 4-pound whole fish, such as sea bass, snapper, or salmon; 1 onion, finely chopped; 6 cloves garlic, minced; ¼ cup chopped fresh flat-leaf parsley; 6 tablespoons olive oil; 3 eggs; freshly ground black pepper to taste; ½ teaspoon freshly grated nutmeg; 3 hard-cooked eggs; 1 lemon, peeled and all pith removed, sliced paper thin; 2 tomatoes, sliced; 1 lemon, peeled and all pith removed, sliced paper thin; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon saffron threads, crushed and steeped in ¼ cup water; ½ teaspoon saffron threads, crushed and steeped in ¼ cup water

Poisson Farci aux Amandes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

In traditional Moroccan kitchens, a very sweet almond paste filling is stuffed inside a whole fish, which is then baked. In this version, however, the filling is savory and is a combination of two recipes, one from Moroccan Jewish Cookery, by Viviane and Nina Moryoussef, who attribute it to the town of Essaouira, and one from La cuisine juive d’Afrique du Nord, by Jeanne Ifergan.

Ingredients

Africa
Morocco
Fish course
Pescatarian
Mediterranean

Ingredients

Method