top of page
  • Writer's pictureCathy Dyer

Dag Hareef דאג חריף (Spicy Moroccan-Style Fish)

Quick, easy, and oh-so-good

I took a tour of Ha'Carmel market in Tel Aviv with the renowned cookbook author and clinical nutritionist Orly Ziv back in January of 2015. We went back to her apartment and cooked up a feast. One of the dishes was this spicy fish recipe, which became a fast favorite of mine.

This dish is really easy to make, doesn't take long, is an entire meal in one skillet, and tastes great.


5 cloves garlic, halved

1-2 hot green peppers, cut in strips

2 carrots, sliced

1-2 potatoes, sliced thick

2 T sweet paprika

½ T hot paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

2 T olive oil

1 T tomato paste

6 fish fillets (barramundi, cod, grouper, mild white fish work best)


Put garlic, hot peppers, carrots and potatoes in the bottom of a wide-rimmed sauté pan and cover with water (just cover with a little bit of water above the vegetables). Cover and cook over medium heat until the vegetables are tender (but not cooked until they are completely soft). It takes 20 minutes or less.

In a small bowl, mix together the sweet and hot paprika, cumin, coriander, salt, olive oil, and tomato paste. Add to the pan, cover, and cook for another 5 minutes.

Place the fish on top of the vegetables, spoon a little sauce over them, cover and cook for about 10 minutes WITHOUT uncovering or stirring. Shake the pan every few minutes. Just a little shake to keep the sauce mixed.

Garnish with chopped cilantro and serve.

From “Cook in Israel: Home Cooking Inspiration” by Orly Ziv – a clinical nutritionist in Israel. She calls it “Moroccan Style Fish”


bottom of page