Moroccan Fish Recipe | LaaLoosh (2024)

This traditional Moroccan Fish Recipe is often served at Shabbat dinner. It’s delicious, flavorful, and very low in fat and calories. Truly a delicious and easy dinner recipe.

Nutrition

Calories: 251.62 kcal (13%)Carbohydrates: 18.24 g (6%)Protein: 28.17 g (56%)Fat: 6.98 g (11%)Saturated Fat: 1.19 g (7%)Polyunsaturated Fat: 1.43 gMonounsaturated Fat: 2.79 gCholesterol: 56.81 mg (19%)Sodium: 853.27 mg (37%)Potassium: 496.47 mg (14%)Fiber: 4.69 g (20%)Sugar: 3.44 g (4%)Vitamin A: 902.63 IU (18%)Vitamin C: 3.34 mg (4%)Calcium: 96.23 mg (10%)Iron: 3.43 mg (19%)

20 Comments

1. Dov4 years ago

   This fish recipe is amazing. I use to work for Israelim and they invited me for their Shabbat every Friday where they cooked this fish recipe. I’ve never tasted anything so good. I definitely recommend as seeing the picture of it made me miss it.

2. Leah Lapidus6 years ago

   Yes, to the author/poster of this recipe,
   I do think it would be better if you can simply edit the recipe to say “water” or “vegetable broth” or “pareve instant soup mix” in place of the words “chicken broth” as of course, that would deem the recipe no longer kosher if it were actual chicken broth used!

3. IR9 years ago

   See Also

   Easy Appetizer Ideas - Quick No Cook Holiday Recipes

   According to kosher dietary laws we do not eat fish together with chicken or meat. I was surprised to see chicken stock in a fish recipe meant for Shabbat dinner and tagged kosher.
   Maybe I can substitute water . . . Or vegetable broth.

   • Sendy9 years ago

     Definitely NOT kosher with the chicken broth and bullion. My MIL never makes it with broth and she’s Moroccan. She actually uses a considerable amount of olive oil and cooks down the liquid before adding the fish. Since I’ve started making it for Shabbat, I’ve cut out much of the oil to about a tablespoon and incorporated vegetable broth for more “sauce” so I could dip my challah in. I’m used to having it spicy too. Not sure if that was how hubby’s mom preferred it but I love tossing in long green peppers in whole. YUM!

   • Ruth Kenner9 years ago

     I use purchased stock or home made always parve. However, I have kept kosher my whole life and fish is considered parve.

     • Apkorus9 years ago

       If you have kept kosher all you life, then you should know that fish & meat or chicken are NEVER cooked together or served on the same plate or at the same time. Fish is considered pavers, however I suggest that you consult an orthodox Rav so he can give you a proper explanation & hopefully clear up your mis-conception.

       • sylvia8 years ago

         wow you are incredibly rude-some people have completely separate kitchens, cutlery, and china to keep completely ‘kosher’–quit the self-righteousness

   • Sarah7 years ago

     I was going to say the same thing, it’s not kosher to combine chicken broth with fish! If you use veg broth it will be kosher. It’s not “self-righteous, Sylvia, to state a fact in the hope that others don’t make this mistake. Any observant Jew will tell you that it’s not kosher to do this. Keeping kosher maintains a beautiful connection with G-D through the clear directives He gave us in the Torah.

   • Mushla6 years ago

     Almost all “chicken flavored” powered bullion is Parve not fleish.
     (not meat) I’m surprised that kosher consumers find this a issue or are argumentative about this, if you are not aware, Parve bullion is absolutately kosher to use!

     • Leah6 years ago

       It is not about the bullion powder, Mushla, it’s the CHICKEN BROTH called for in this recipe that is causing people to speak out, because if it were actual chicken broth, it would deem the recipe not kosher. Fish and meat are never mixed. It would be so much easier to simply list vegetable broth or pareve soup or water as the ingredient instead.

       • Shari Spark6 years ago

         For anyone who cares, there are actually real Jews who consider it fine to eat meat and fish together. You’ll notice I mentioned real Jews, because I’m going to guess the replies will be all about how they’re probably not Orthodox, yada yada. If anyone has a question, they should consult their own rabbi – you don’t have to just accept the opinion of one train of thought to be Jewish. There are many streams.

4. SS11 years ago

   I just discovered your site. I can’t believe I didn’t know about this before! Cannot wait to try your recipes. Definitely seem more flavorful than other ww recipe sites!

5. steveh11 years ago

   i like food spicy so i added extra pepper and i added crushed red pepper….while the fish was poaching in the sauce i also covered the entire thing with broccoli and sliced mushrooms and let that steam while the fish poached. very very tasty !!! will make again and again and again thank you.

6. Kimmi Noelle McKnight11 years ago

   i absolutely despise garbanzo beans; are they critical for this recipe? Other than the garbanzo beans, this looks good…

   • laaloosh11 years ago

     The garbanzo beans are not critical. You can use a vegetable if you like…like zucchini, instead.

7. Karen Pixie Black11 years ago

   Another interesting recipe. I liked this. It was a really nice change of pace. I can’t fully comment because I failed and forgot my shopping list. So mine had fresh tomatoes, onions instead of onion powder and sole instead of tilapia. Also no chicken bouillion. The sole fell apart, so mine became a stew. Whatever, it was tasty and true enough to the original recipe. I would be interested to try it as written though.

8. llm3c11 years ago

   If we don’t have an olive oil mister, do we leave that step out or is there another way of doing it?

9. Laura B.11 years ago

   Question–did you really mean a 28 oz. can of tomato paste? Or did you mean a 28 oz. can of diced tomatoes? The ingredients list says the former, but the instructions refer to the latter. Thanks!

   • J.K.11 years ago

     I was just going to ask the same :)

   • laaloosh11 years ago

     Sorry!! It is actually a 28oz can of diced tomatoes! My bad :)