Fish with Saffron Water and Paprika Oil (Moroccan)

To me, nothing defines Moroccan cooking more than the classical preparation of fish. The vibrant red, yellow, and green colours, the spicy aroma, and the delicate textures all come together in this perfect dish. Traditionally, the fish is assembled and marinated in the fridge overnight, but if you are short on time, you can easily go ahead and cook it straightaway. I recommend serving this fish with my crispy rice cakes with saffron crust. This is a wonderful side dish to make year- round-crunchy, light, and flavourful. I cover the rice with a few paper towels as it cooks to absorb excess moisture, which helps to create a golden crust on the bottom of the rice.

Paprika Oil:
½ cup (1¾ oz) sweet paprika (55 g)
2 cups (16 oz) canola oil (500 mL)

Saffron Water:
1 Tbsp. saffron threads
1 cup (8 oz) boiling water (250 mL)
4 cloves garlic, quartered
1 bunch fresh cilantro, stems reserved and left whole, leaves chopped
2 red bell peppers, seeded and finely diced
3 dried red chiles, such as guajillo, ancho, or pasilla

Assembly:
6 (6 oz) grouper or tilapia fillets (6x185 g)
1-2 preserved lemons, cut into small pieces
kosher salt
black pepper, freshly ground

Garnish:
fresh cilantro

To Serve:
Crispy Rice Cake with Saffron Crust

To Make the Paprika Oil:
In a glass jar combine the paprika and oil and shake until well blended. Set aside. This will serve as the base for your Moroccan cooking. Store in a dark pantry and always shake before using.

Preheat the oven to 425°F (220°C).

Make the Saffron Water:
Place the saffron on a small piece of aluminum foil and fold over to secure the saffron inside. Toast in the oven for no more than 1 minute. Use your fingers to crumble the saffron into tiny pieces. Place in a small glass jar, pour in the boiling water, and shake until well blended. This mixture will also come in handy for Moroccan cooking.

Marinate the Fish:
Pour ¼ cup (2 oz/ 60 mL) of the paprika oil into a large sauté pan. Add the garlic, cilantro stems, bell peppers, and chiles. Place the grouper on top and add the preserved lemons. Pour 3 Tbsp. of the saffron water evenly over the fish. Use your hands to rub the liquids into the fish.

Season with salt and pepper. If you have time, cover the pan and let the fish marinate in the fridge for up to 24 hours.

Remove the pan from the fridge, place over medium- high heat, and cook, covered, for 10 minutes. Reduce the heat to low, sprinkle the cilantro leaves over the fish, and cook, uncovered, for 10 minutes longer. The dish should look bright and bubbly.

Serve right away with rice cake.

Cook's Notes:

• If you have don't have time to marinate the fish: Pour ¼ cup (2 oz/60 mL) of the paprika oil into a large sauté pan. Add the garlic, cilantro stems, bell peppers, and chiles, place over medium-high heat, and cook, stirring occasionally, until the peppers and chiles are softened, about 4 minutes.
• Place the fish on top and add the preserved lemons. Pour 3 Tbsp. of the saffron water evenly over the fish. Season with salt and pepper. Tilt the pan so that the liquids are evenly coating all of the fillets. Cover and cook over medium-high heat for 10 minutes. Reduce the heat to low, sprinkle the cilantro leaves over the fish, and cook, uncovered, for 10 minutes longer. The dish should look bright and bubbly. Serve right away.