Some of my best memories of Israel are visiting our good old family friends down south on Kibbutz Bror Chayil. From the moment I see them at the train station my heart is filled with warmth and I just feel welcome and at home. Nicole is like the sister my mom never had and having known her since I was 6 she is like family. The one dish, memories of Shabbat dinners back home in Cape Town that always comes to mind and one that my mom will still salivate about to this day, is Nicoles Moroccan Fish. Hot and spicy in the best way possible, you cannot not have the accompaniment of fresh Challah to dip, dunk and wipe in the delicious red sauce that is this beautiful Moroccan dish.
Coriander, garlic, chili pepper, sweet pepper, water and turmeric are layered in a pan. Your choice of fish (we had white fish and salmon) are placed on top and covered with additional coriander and garlic. This is then cooked for about half an hour with the lid on.
After the half hour, a mixture of 2 tablespoons olive oil, 3 tablespoons sweet paprika and a little cumin are added (pour over the fish) and you continue to slow cook.
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