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Fish Day Recipes

Firefly Productions

This Year on the 9th of Tehuti we celebrate Fish Day, a day everyone eats fish as a symbol of the equality of all humans in the eyes of Gods. One is not to kill or eat land animals. Today one should eat fish and give it to family, friends, neighbors and passer-by. Here are some traditional recipes to try this fish day.

FISH STEW

INGREDIENTS:

  • 3 lbs (1.5 kg) fresh fish (tilapia, red snapper, or mackerel)

  • 6 tomatoes

  • 3 habanero peppers

  • 1 bunch of parsley

  • 1 medium-sized onion

  • 1 medium-sized bell pepper

  • 2 inch piece of fresh peeled ginger

  • 6 cloves of fresh peeled garlic

  • ¼ cup of vegetable oil

  • ½ tsp powdered sozeh (also known as grains of selim or uda seed)

  • ½ tsp powdered sumbala (also known as locusts pod)

  • Salt (to taste)

  • Black pepper (to taste)

PREPARATION:

  • Combine parsley, ginger, and garlic with a small amount of water in a food processor and puree.

  • Cut all vegetables into 1 inch pieces and put to the side.

  • Pre-boil the fish by placing it in some water with a pinch of salt. Boil thoroughly, remove from water, and place to the side. Heat oil in a heavy bottom pot. Add the habanero peppers whole to the oil and cook for 3 mins.

  • Over medium-low heat, add the parsley/ginger/garlic puree, the sozeh, and the sumbala powder to the oil and cook for 3 mins. Stir constantly. Once the ginger mixture has cooked, add the chopped vegetables and mix until tender. Add 4 cups of water, and simmer. Cover and cook for 15 minutes. Add cooked fish and season to taste. Turn off the fire and enjoy!

  • This soup may be eaten with rice or the starch of your choice.

FISH STEW
This dish is rich in nutrients and beneficial for overall health. The combination of hot peppers, ginger, sozeh, sumbala, and garlic supports digestion by aiding in the elimination of waste and reducing bloating. These ingredients also help stimulate circulation, warm the body, and boost the immune system. The fish and vegetables provide essential vitamins, minerals, and proteins that nourish and energize the body, making this stew an excellent choice for promoting overall wellness and maintaining a healthy digestive system.

MOROCCAN FISH

INGREDIENTS

  • Fish fillets, I’ve used salmon, tilapia, cod, and flounder. You can use any fish you prefer.

  • Veggies: bell pepper, long green pepper (the spicy ones), carrots, potatoes & garlic

  • Fresh cilantro

  • Olive oil

  • Tomato paste, or fresh chopped tomatoes

  • Spices: paprika, hot paprika, salt, cumin, and turmeric

HOW TO MAKE MOROCCAN FISH

This recipe comes together easily in just a few simple steps.

  1. Start by slicing up your veggies and sautéing them in olive oil for a couple of minutes.

  2. Add the spices and tomato paste and mix together for another couple of minutes.

  3. Pour in the water and cilantro, then cover the pot to let the veggies cook for 12-15 minutes. Here’s where I like to adjust the salt or spiciness.

  4. Once the veggies are tender, place the fish fillets into the sauce. They should be covered at least 3/4 of the way through with the sauce. Spoon the sauce over each fish fillet, then cover the pot to let it simmer for 20-25 minutes.

  5. The fish should flake easily with a fork when ready. I like to finish this off with fresh lemon juice before serving.