Spicy Moroccan Fish Crudo
Ingredients
Garlic Confit
- 1 head of garlic
- ½ cup extra virgin olive oil
- salt
- ½ lb. sushi grade tuna, sliced into ¼” strips
- ½ lb. sushi grade red snapper, sliced into ¼” strips
- 1 red bell pepper, roasted
- 1 poblano pepper, roasted
- 4 teaspoons harissa
- seeds from 6-8 cherry tomatoes
- 4 cloves garlic confit
- 1 Lemon, very thinly sliced, cut into small triangles
- ¼ cup extra virgin olive oil
- lemon juice, from ½ a lemon
- ¼ cup cilantro leaves
- ½ teaspoon maldon sea salt
Spicy Moroccan Fish Crudo
Ingredients
Garlic Confit
- 1 head of garlic
- ½ cup extra virgin olive oil
- salt
- ½ lb. sushi grade tuna, sliced into ¼” strips
- ½ lb. sushi grade red snapper, sliced into ¼” strips
- 1 red bell pepper, roasted
- 1 poblano pepper, roasted
- 4 teaspoons harissa
- seeds from 6-8 cherry tomatoes
- 4 cloves garlic confit
- 1 Lemon, very thinly sliced, cut into small triangles
- ¼ cup extra virgin olive oil
- lemon juice, from ½ a lemon
- ¼ cup cilantro leaves
- ½ teaspoon maldon sea salt
We already know that Rinat Tzadok, The Jewish Food Society’s cook-in-residence, draws heavily on her Moroccan-Israeli heritage. The recipe she shared last Shabbat for spicy fish stew was taught to her by her Moroccan aunt, Mesodi Hamo, at her home in Israel. For Rinat, these traditional dishes are meant not only to be preserved and cherished—they’re also used as jumping off points. In this week’s recipe, the warm, slow-cooked dish gets a smart makeover. Rinat has created a raw fish crudo that uses the same main ingredients as her family’s stew—sweet and hot peppers, garlic, cilantro, and firm, white fish—but is much friendlier for summer.
For the crudo, Rinat forgoes fire altogether, opting to cut raw fish into thin slices that melt in your mouth. She serves them in a pool of olive oil and lemon juice, and scatters cilantro, sliced hot pepper, and tomato seeds on top. A dab of harissa adds extra heat, and you most definitely want some bread to sop up the juices. The recipe invites improvisation, too. In a recent rendition, she added a handful of ground cherries. But at its core, this crudo captures the flavors and spirit of her family recipe in the guise of a cool, light meal.
