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
- 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.