Rosh Hashanah Fish Head
A symbolic and flavorful Moroccan-style spiced fish dish traditionally served at the Jewish New Year.
Ingredients
- •2 large whole fish heads (such as carp, whitefish, or salmon), cleaned and scaled
- •3 tablespoons extra virgin olive oil
- •1 large yellow onion, thinly sliced
- •1 red bell pepper, sliced into strips
- •4 cloves garlic, minced
- •2 large ripe tomatoes, diced
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper (optional)
- •1/2 cup fresh cilantro, chopped
- •1/2 cup fresh flat-leaf parsley, chopped
- •1 cup water or fish broth
- •1 lemon, juiced
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Rinse the fish heads thoroughly under cold water and pat them dry with paper towels. Season lightly with salt and pepper.
- 2
Heat the olive oil in a wide, shallow skillet or braiser over medium heat.
- 3
Add the sliced onions and red bell pepper, sautéing for about 8 minutes until softened and lightly golden.
- 4
Add the minced garlic, sweet paprika, ground cumin, turmeric, and cayenne pepper, stirring constantly for 1 minute until fragrant.
- 5
Stir in the diced tomatoes, half of the cilantro, half of the parsley, and the water or fish broth, bringing the mixture to a gentle simmer.
- 6
Carefully place the fish heads into the simmering sauce, spooning some of the vegetable mixture over the top.
- 7
Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 20 to 25 minutes, or until the fish is cooked through and tender.
- 8
Remove the lid, drizzle the fresh lemon juice over the fish, and scatter the remaining fresh cilantro and parsley on top.
- 9
Serve warm directly from the skillet with crusty challah bread to soak up the rich, aromatic sauce.
💡 Chef tips
- Ask your fishmonger to clean, scale, and chop the fish heads to the right size for your pan.
- You can substitute whole fish cut into thick steaks if fish heads are unavailable.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated on the stovetop.
✅ How it should turn out
The finished dish features tender, flaky fish infused with a vibrant, aromatic tomato and pepper sauce that smells wonderfully of garlic, cumin, and fresh herbs.