When Rosh Hashana nears, a cook’s fancy turns lightly to fish. After all, it’s one of the symbolic foods we eat at holiday time. One extremely addictive way to prepare and eat fish is that ubiquitous dish served in Moroccan Jewish homes every Friday night. They call it simply “fish” and everyone else calls it “Moroccan fish.” In our home we call it Gidi’s Moroccan Fish, because this relative makes the best rendition we’ve ever tasted.

Gidi’s Moroccan Fish

Serves 6

Ingredients:

• 2 potatoes, peeled, sliced thin
• 2 red peppers, seeded, cut into strips
• 1 head garlic, separated, peeled
• 2 jalapeno peppers, stemmed
• 1.5 lbs. any firm white fish, for instance, Tilapia (Nile Perch, cut into strips
• 2 tomatoes, sliced thinly
• 1 lemon
• 4 T. Moroccan, oil-rubbed paprika, or sweet paprika
• 1 cup olive oil
• Coriander or parsley, chopped

Method:

1. Peel 2 potatoes, slice thin, spread them on the bottom of a wide, shallow pot
2. Slice 2 red peppers into strips, and place on potatoes
3. Separate a head of garlic, peel cloves, add to pot
4. Add two jalapeno peppers (place them on the side of the pan), salt generously, and add fish (Tilapia/Nile Perch strips, suggested)
5. Slice 2 tomatoes thinly, and cover the entire surface of the fish
6. Take one lemon, cut off both ends, cut away the peel and pith, then slice thin
7. Place a couple of lemon slices on each piece of fish, removing lemon pits with the tip of a knife as you go along. Salt generously.
8. Place 4 Tablespoons of Moroccan or sweet paprika in the bottom of a 1-cup measuring cup; fill the rest of the cup with olive oil, mix well, and pour over the fish.
9. Sprinkle top with chopped coriander or parsley.
10. Cover and cook over medium heat for 30-60 minutes or until vegetables and fish are cooked through and a thin sauce has formed.