If there's one dish I am known for, it'd be this one. By far my favorite meal on a Friday night.


For Matbucha:

1 bell pepper, roughly chopped

4-6 jalapenos, roughly chopped

12 garlic cloves, whole

8-9 roma tomatoes, chopped small

⅓ cup grapeseed oil

3 tbsp sweet paprika

2 tbsp sugar

salt to taste

For Moroccan Fish: 

3 lbs salmon filet, without skin, cut into individual servings

½ bunch cilantro

1 cup water, optional

1 lemon sliced or pickled lemons (my favorite) 

Food processor

Chopping board

Sharp knife

Deep dish pan

Wooden spoon

Measuring cups and spoons



ROUGHLY CHOP bell pepper and jalapenos. Wear gloves to chop your jalapenos so that you don't sting your eyes. (keep the seeds if you want it spicy)

FINELY DICE them in a food processor with your garlic cloves

POUR that mixture into your deep dish pan with your chopped tomatoes

COOK on medium heat for 30 minutes

ADD grapeseed oil, paprika, sugar, and salt. Mix until well combined.

COOK for an additional 20 minutes, covered

Now make the Moroccan Fish: 

ADD salmon pieces and cover with surrounding sauce

ADD pickled lemons and cilantro. (This is when you'd add extra water if you feel that the sauce dried up a bit).

COOK for another 25 minutes, covered


OVER ACHIEVERS: You can finely dice all these ingredients if you don't have a food processor

SWAPS: You can use other tomatoes that you have available; however, keep an eye on the cook time as it won't need to sit for 30 minutes. Roma tomatoes have more water in them, which is why we cook it for so long - to absorb the water and thicken up. | Feel free to omit the jalapenos and use red pepper flakes | You can use olive oil instead of grapeseed oil

LEFTOVERS: You can store in a tight sealed container in the fridge for up to 3 days



© 2020 by Emma Gabay