When Jessica got a copy of Levana Kirchenbaum’s book, The Whole Foods Kosher Kitchen, she immediately sent me this recipe; she knew I’d been looking for ways to use up the meyer lemons I’d preserved this winter. I’ve been a lazy cook this summer, though, relying on old favorites and things that won’t heat up my apartment, so I didn’t make it as quickly as she thought I would.
Well, I finally got around to cooking dinner, and let me tell you, this was a great, quick and impressive dinner. I adapted it to feed my family of two, but I would easily cook up the whole recipe to serve to company.
This book is filled with simple, fresh dinner ideas. Want to see for yourself? We’re giving away a copy; just leave a comment on the bottom of this post (make sure to provide us with your e-mail address!) and next week we’ll pick a winner.
Fish Cooked Moroccan-Style (Chraime), adapted from The Whole Foods Kosher Kitchen by Levana Kirschenbaum
- 1 cup water
- 2 tablespoons olive oil
- 1 tomato, diced small
- pinch of red pepper flakes
- pink of ground cloves
- 1 bay leaf
- 1 teaspoon paprika
- 1 clove garlic
- 1 bunch cilantro
- 1 bunch parsley
- 1/2 preserved lemon, skin only, rinsed
- 1 red pepper, sliced lenghtwise
- 1/2 lb. salmon
- In a large wide-bottom pot, bring the water, oil, tomatoes, red pepper flakes, cloves, bay leaf and paprika to a boil.
- Meanwhile, coarsely pulse the garlic, parsley, cilantro and preserved lemon in a food processor.
- Add the ground mixture to the pot and stir.
- Add the red pepper and salmon and bring to a boil. Reduce the temperature to medium and cook, covered, for 15-20 minutes or until the fish is cooked through.
- Serve hot over couscous with the sauce spooned over the top.