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Moroccan fish

Moroccan fish



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Moroccan Fish Ingredients

  1. Fish (oil) 800 gr.
  2. Tomato 2 pcs.
  3. Bulgarian pepper 3 pcs.
  4. Chili pepper 0.5 pcs.
  5. Carrots (medium) 2-3 pcs.
  6. Garlic 10 cloves
  7. Lemon to taste
  8. Parsley to taste
  9. Cilantro to taste
  10. Salt to taste
  11. Olive oil to taste
  • Main Ingredients
  • Serving 4 servings
  • World CuisineAsian, Oriental

Inventory:

Frying pan, Cutting board, Kitchen knife, Grater, Serving dish

Cooking Moroccan fish:

Step 1: Prepare the fish.

It’s best to buy fish that is fatty enough, so I chose butterfish, which has tender fatty meat and is suitable for any kind of cooking. In addition, it has only spinal bones, which is very convenient. I bought already peeled, frozen fish, which significantly reduced the cooking time. So, the first thing is to defrost it at room temperature and separate the loin from the bone. Then we cut the fish fillet into portioned pieces.

Step 2: Cut the vegetables.

If you have a very large carrot, you only need one thing, but since it is small, I took three. So, we clean it and rub on a coarse grater. Peel the garlic and 7 cloves divided by 4 parts. And the rest - finely chop. Bulgarian pepper and chili peel well under cold running water and remove the seeds. Then we cut the Bulgarian into thin strips, and chili into ringlets. We pour tomatoes with boiling water and peel them. Then cut the part into circles, and the other part into medium cubes. Parsley and cilantro are chopped coarsely.

Step 3: Cook Moroccan fish.

We put on a medium heat to heat a deep pan, pour olive oil and spread the coarsely chopped garlic and fry until golden brown. Then add the carrots, reduce the heat and stew for 3 minutes. Then spread the pepper and finely chopped tomatoes, salt and stew a little more minutes 5. sLook just do not salt, vegetables, on the contrary, should be under-salted. We put fish on top for frying, for each piece of which we put a circle of tomato, salt a little and pour warm water to the level of the fish, cover with a lid and stew within 15 minutes. Then we remove the lid and simmer until the liquid remains 1/3 of the original amount. Then sprinkle the fish with herbs and garlic, cover again and simmer minutes 3. Moroccan fish is ready.

Step 4: Serve the Moroccan fish.

Cool the finished fish a little, transfer to a serving dish and serve boiled rice as a side dish. In this case, before serving, it is necessary to pour fish with lemon juice. Enjoy your meal!

Recipe Tips:

- - The cooking time of the fish depends on the thickness of its pieces.

- - You can also sprinkle the fish with lemon juice before going to the pan.

- - This is a dish of oriental cuisine, and by definition it should be spicy, but if you do not like spicy food, you can not add chili peppers during cooking.

- - Olive oil can be replaced with vegetable.

- - If you have any preferences in choosing a variety of fish, then you can safely replace butterfish with any other, but it should be oily.