In honor of Shabbat: A recipe for salmon in red sauce

There is nothing like a hot pot of fish that fills the house with the aromas of Shabbat. This recipe by Bat-Sheva Pitusi combines juicy salmon fillets with a rich sauce of tomatoes, garlic, cilantro, chickpeas, and potatoes, resulting in a colorful, indulgent, and flavorful dish suitable for any family or festive meal.

Ingredients:

• 4–6 salmon fillets (or any fish of your choice)

• 7 garlic cloves

• 2 tomatoes

• A bunch of cilantro

• 2 potatoes, sliced

• 1 whole lemon, cubed (peeled)

• Hot pepper, halved (optional)

• 1 red bell pepper, sliced into strips

• 1 cup cooked chickpeas

• Salt, black pepper, paprika, and fish seasoning to taste

• Vegetable oil

• Juice of half a fresh lemon

Preparation:

1. Process the tomatoes, garlic, and half of the cilantro in a food processor until smooth.

2. Transfer the mixture to a pot and add the potatoes, bell pepper, hot pepper, and lemon cubes.

3. Add a generous amount of oil and sauté for about 10 minutes, stirring occasionally.

4. Add the chickpeas and enough water to partially cover the contents.

5. Cover the pot and simmer until the potatoes are tender and the sauce has thickened.

6. Gently place the fish fillets into the sauce and cook for another 7 minutes until the fish is done.

7. Sprinkle with the remaining chopped cilantro, drizzle with fresh lemon juice, and serve hot.

Bon appétit!