Moroccans have the custom to eat fish Friday night as a starter before the many more dishes that come after without mentioning the cooked salads that come as an appetizer. I always make a different fish every week and try to keep it simple. 

This dish can be made with salmon or any type of white fish, but I don’t recommend using cod – it falls into pieces after cooking it. 

• 1 large tomato 
• 1 red pepper cut in thin strips 
• 3 cloves of garlic minced 
• Parsley cilantro 
• Paprika 
• Saffron 
• Preserved lemon
• 1 tsp of vegetable oil 

In a large pot, put the oil, spices, pepper, tomato cut in small, parsley and cilantro. 

Mix everything with a spoon, add the salmon and toss it so it can be mixed with the spices, add a few tablespoons of water. 

Add on top the cilantro, parsley, saffron and one preserved lemon diced in small. 

Cook for about 20 min on a low fire.