Moroccan fish

By: Devorah Tobaly Lerer

As Pesach is now almost upon us, there is no better time to share this Kosher L’Pesach (non-gebrokts) recipe. This take on a classic Moroccan Fish more is rich and flavorful than the typical and has a bit more heat and spice.  This authentic recipe has been passed down to me from my grandmother to my mother and now I pass it over (get it?) to you.

When I smell the aroma of Moroccan fish, it brings me back to my childhood.  This was the signature dish I looked forward to having every Shabbos and Yom Tov and it was the first dish I ever made. Since then, I’ve slowly been adding my own little tweaks. It’s easy to make and your family will enjoy this hearty and comforting dish.

During the year this recipe typically calls for chickpeas, though for Pesach potatoes more than suffice. I found the potatoes really brought a new creaminess to the fish.

You can watch Devorah’s step-by-step video on Kosher L’Pesach Moroccan fish on her Instagram @diningwithdevo.


  • 6- 6oz salmon fillets
  • 3 red potatoes (Peeled and thinly sliced)
  • 10-12 garlic cloves
  • 1 red bell pepper sliced
  • 2 jalapeno peppers (cut into halves)
  • 1 long red hot pepper cut into 4 (optional)
  • ½ a tomato cubed
  • 1 cup of chopped cilantro
  • ¼ cup vegetable oil
  • 2 teaspoons of salt
  • 4-6 tablespoons of paprika
  • 3 cups of water
  • 4-5  thinly sliced lemon wedges for garnish (optional)


  1. In a shallow pot, start by placing a layer of thinly sliced potatoes and spread your garlic cloves all over the potatoes.
  2. For the next layer, add all of your peppers and tomatoes to the pot, spreading them around all over.
  3. Next, mix the oil, half of the paprika and half of the salt into a small bowl. Make sure it’s mixed well before adding it to the pot.
  4. Cover the pot and let it simmer in a medium flame for 15 minutes.
  5. Once 15 minutes have passed, place your salmon on top of the layer of vegetables.
  6. Sprinkle the remainder paprika and salt on top of your salmon.
  7. Allow it to cook for a medium high flame for about 20 minutes, covered.
  8. After the 20 minutes, sprinkle your cilantro around the fish and add lemon wedges (optional) for garnish.
  9. Allow it to cook for an additional 5 minutes covered and viola! Your fish is ready!

You can find her on Instagram @diningwithdevo.

To inquire about demos/cooking lessons contact her at or via her Instagram.



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