Our son Yoel has this incredible knack for cooking; unlike me, he effortlessly whips up dishes without following a recipe. He’s that kind of cook who just throws things into a pot, and every time, it turns out absolutely fantastic. I attempted to capture the magic of Yoel’s cooking and write down one of his recipes – though in truth, they are an ever-evolving thing! Huge thanks to Yoel for being the muse behind this Friday night classic. And let’s not forget, it’s the kind of dish that calls for having challah ready to dip into the scrumptious sauce!

Preserved lemons are an awesome ingredient; they impart a lasting lemon flavour, even after cooking. To use them, remove the flesh and pits, discard them, and finely chop the lemon peel for your recipe.

To make this a Pesach-friendly dish for non-kitniyot eaters, omit the chickpeas, and use lemon juice instead of preserved lemons – or make your own preserved lemons!

INGREDIENTS:

• 2 tablespoons vegetable oil (or olive oil) 
• 1 large onion, thinly sliced
• 10 whole garlic cloves, peeled
• 1 tablespoons paprika 
• 4 peppers, seeds removed, sliced into strips (any color)
• 2 jalapeños sliced into strips with or without seeds (optional) 
• 4 carrots, peeled, cut into thick matchsticks
• 1 can chickpeas, drained 
• 1 can peeled cherry tomatoes 
• 1 large bunch coriander, chopped and divided
• 3 preserved lemons, using only the skin, finely chopped (or 1/3 cup fresh lemon juice) 
• 8 filets skinless salmon 
• salt and pepper to taste 

METHOD:

1. Sauté the aromatics: Heat oil in a very large sauté pan (with a cover) over medium flame. Once the oil is hot, add the onion and whole garlic. Sauté, stirring continuously, until the onion is soft and golden, about 5–8 minutes.
2. Add the vegetables: Add paprika to the pan and sauté for 30 seconds. Incorporate the remaining vegetables and sauté for 5 minutes. Add the chickpeas and the entire contents of the can of tomatoes.
3. Add water and flavourings: Fill the tomato can with cold water and pour it over all the contents in the pan, stirring well. Add half of the coriander, preserved lemons (or lemon juice), and season with salt and pepper. Cover and cook for about 25 minutes, until the carrots are cooked through.
4. Prepare the fish: While the vegetables are cooking, wash and pat dry your fish fillets. Season them with salt and pepper.
5. Cook the fish: Place the fish into the sauce, ensuring each fillet is covered. Cover and cook for about 15–18 minutes, depending on the thickness of the fillet.
6. Serve: Serve hot, garnished with fresh coriander.

MAKE AHEAD:

This dish is best served on the day it is made, but it can be prepared a day before serving. Fully cooled fish and sauce should be stored in the fridge in an airtight container. Reheat before serving.