Moroccan Fish Mafrum Recipe
- Food processor
- Mixing bowls
- Chef's knife
INGREDIENTS
- 10 medium gold potatoes
- 10 garlic cloves
- 1 red bell pepper, cut into strips
- 2 fresh hot chili peppers
- ½ cup fresh cilantro, chopped
Fish mixture:
- 1¼ pounds/600 grams ground sea bass and salmon, combined
- 1 medium onion, finely chopped
- ¼ cup cilantro, chopped
- ¼ cup parsley, chopped
- 4 garlic cloves, minced
- Zest of 1 lemon
- 1 fresh hot chili pepper, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
Sauce:
- 5 tablespoons olive oil
- 2 tablespoons red paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 2½ cups hot water
INSTRUCTIONS
- Make the fish mixture by pulsing the onion, garlic, and herbs in a food processor until finely chopped. Transfer to a bowl and combine with the ground fish, lemon zest, chili, olive oil, and spices. Mix well, cover, and refrigerate for 30 minutes.
- Shape the chilled mixture into balls. Peel the potatoes and cut into ½-inch/1 cm slices. Using a small knife, make a slit in each slice without cutting all the way through, creating a pocket. Fill each pocket with a fish ball and press to seal.
- Arrange the stuffed potatoes snugly in a wide, oven-safe pot. Scatter the bell pepper strips, garlic cloves, and whole chilies over the top. Pour in the sauce, adding more water if needed so the liquid nearly covers the potatoes. Sprinkle with half the cilantro. Cover and cook over medium heat until the potatoes are tender, about 35 minutes.
- Remove the lid and transfer the pot to a 375°F/190°C convection oven. Cook uncovered until the tops are browned, about 20 minutes.
- Sprinkle with the remaining cilantro and serve hot.
FAQ
How can I make this mafrum recipe less spicy without losing flavor?
Remove seeds and membranes from fresh chiles or omit them and use sweet red bell pepper for body and color. Substitute smoked or sweet paprika for hot paprika and add a small spoonful of tomato paste for umami. Increase aromatic spices like cumin and turmeric modestly and use lemon zest and extra garlic to brighten flavor without adding heat. Serve with a cooling yogurt sauce or cucumber salad to balance any remaining warmth. Taste and adjust gradually rather than removing all chile at once so you preserve the dish’s characteristic profile.
Can I prepare this mafrum recipe in advance?
The fish mixture benefits from resting in the refrigerator for up to 24 hours; that lets the flavors meld and makes forming firmer balls. You can stuff the potatoes and keep them covered in the fridge for several hours before cooking. For longer storage, freeze the raw, stuffed potatoes on a tray until firm, then bag for up to two months; cook from frozen and allow extra time for the potatoes to become tender. If you cook the dish fully and refrigerate, reheat gently in the oven at low temperature to avoid breaking the potatoes; add a splash of water or stock to loosen the sauce before reheating.
What type of fish works best in a mafrum recipe?
Firm-fleshed fish that can be ground or finely minced works best in a mafrum recipe—sea bass, cod, haddock, snapper, or pollock are good choices. Combining a lean white fish with a small amount of richer fish like salmon or trout adds moisture and flavor; use a total weight appropriate for your recipe and grind or mince so the mixture binds. Avoid very delicate, flaky varieties such as sole, which can fall apart when formed into balls. If using frozen fish, thaw and drain well so the mixture isn’t watery, and season and bind the filling so it holds shape during cooking.
Can I bake instead of simmer?
Baking is a fine alternative. Arrange the stuffed potatoes in a snug baking dish, pour the sauce over them, cover tightly with foil, and bake at 375°F/190°C until the potatoes are tender—typically 50 to 60 minutes depending on size. Remove the foil for the last 15–20 minutes to brown the tops. Keep an eye on liquid levels and add a little hot water if the sauce reduces too much. Baking produces an even, hands-off cook and browned tops without transferring from stovetop to oven, but you may lose some of the mild poaching effect that gentle simmering gives the potatoes and filling.
How do I keep the filling from spilling out of the potatoes?
Prevent spillage by forming firm, compact fish balls before stuffing; chill them briefly to make them easier to handle. Cut pockets deep enough to hold the ball but not so deep they split the potato; press the potato flesh around the filling to seal it, using slightly damp fingers for a better closure. Do not overfill—leave a little margin so the potato can expand as it cooks. Arrange potatoes tightly so they support one another, and simmer gently rather than boiling excessively, which agitates the filling. If you still have trouble, add a small binder (1 tablespoon breadcrumbs or one lightly beaten egg per pound of fish) to the filling.
How do I tell when the mafrum is cooked through and safe to eat?
Check doneness by piercing the largest stuffed potato with a skewer or fork—the potato should be tender all the way through and the filling opaque and steaming. For food safety with ground fish, aim for an internal temperature of about 145°F/63°C in the center of the filling. The sauce should be bubbling gently during simmering and the oven finish should give a light browning on top. If the potato is tender but the filling seems underdone, return the pot to low heat and simmer briefly, or finish in the oven until the center reaches the safe temperature.
