Fish Moroccan: recipe

Recipes of fish dishes – like a clear night the stars in the sky. River and marine life can strongly “revitalize” is our diet. However, it should be noted, there is a certain category of people not loving fish because it seems to them insipid. Their opinion can dramatically change the fish Moroccan. The people of this country love all spicy and sharp. Accordingly, nothing tasteless they just can't offer!

Note that only the chefs depends on what kind of taste will have fish in Moroccan cooking recipe for everybody. “Repeat” this theme so much that even the food processing methods are different. This article contains the most interesting options.

Doug Harif

That's how the original is called spicy white fish Moroccan. The recipe proposed first, but actually water dweller, including vegetables, condiments and spices. Does any breed of fish-pounds, if the carcass is cut into steaks or 800 grams if you have a fillet. Two lemons squeezed in salted pieces, and they are hiding for an hour to marinate in the fridge. Prepare the vegetables: cut in half a dozen garlic cloves, rings of two spicy peppers, dried sweet six from Morocco (soak and cut into two pieces), large slices of red bell, a third of a kilo of chopped quartered small tomatoes. Half of that is laid out in the skillet, on top is the fish with it – the remaining vegetables. In a small saucepan heated a little vegetable oil with two tablespoons of harissa, sapaudia coriander, turmeric and dry ginger (collectively, a half-spoon) and sugar. After five minutes, laid spoon the tomato paste, followed add half Cup of water. When the sauce boils, it is poured into the pot, after boiling, which is covered with a lid and a quarter of an hour left on a small fire. Further osypaetsya coarsely chopped cilantro, and after 10 minutes of steeping fish in Moroccan ready to eat.

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White fish in a jar

Somewhat unusual way to prepare – and delicious fish Moroccan. Step-by-step recipe will look as follows:

1. Preparing a marinade, called “chermoula": removed the lemon zest and squeeze the juice; ground Chile without seeds, salt and two cloves of garlic; sapaudia zest, and cumin (two teaspoons), turmeric (one), black pepper and paprika (as you like). Once the mixture is ground, pour lemon juice and 4 tablespoons of olive oil.
2. A Pound of cod or sea bream is cut coarsely, pour chermoula and left for an hour.
3. Two bell peppers baked in the oven, freed from skin and cut strips.
4. A Dozen cherry providitsa.
5. Take two half-liter cans. Within each are placed vegetables and three tablespoons of couscous. On top of decomposed fish, it is – the rest of the vegetables and four maslinka pitted. Poured the marinade.
6. The Covers are closed, banks are placed in a cold furnace which is heated to 170.
7. 35 minutes, the fire extinguished, but the banks remain in the oven.

After taking fish Moroccan sprinkled with fresh coriander and rushes to the table. If you have a beautiful banks, you can apply directly to them.

Recipe potatoes

This is “our” the fish-Moroccan: recipe contains all your favorite tubers. 6 pieces of small carcasses incised obliquely, podsalivaya and deposited. Are ground in a mortar and dry chilli peppers, two cloves of garlic and a spoonful of oil (olive better). Added saffron, sweet paprika, turmeric, a Cup of chopped cilantro and slices of peeled lemon. This filling is put in the abdomen of each fish; a baking dish and laid out the six slices of potatoes, are placed on top of the carcass and poured the remainder of the “toppings”, slightly diluted with water. Form the foil around her and goes in the third hour in the oven.

Pumpkin version

For the white fish again needs to be pickled. 600 grams perch (for example) cut portions, and are rubbed with a marinade of garlic, three cloves, a spoon of ground paprika, two – cumin seeds, salt, black and Cayenne pepper plus a tablespoon of olive oil. A pound of pumpkin pulp coarsely rubbed, marinated fish, fried and set aside, and in the pan with her brown juice cubes large onions. When roasting is ready, add the pumpkin, prisalivaya, podderzhivaetsya and stewed until the final is ready. In parallel, according to instructions prepared a quarter of a kilo of couscous. It is mixed with prepared vegetables, pike perch and parsley. Served this fish Moroccan with sour cream or yogurt. Zander will break up into flakes. This should not discourage you – as well as planned.

Moroccan fish "paper shoes"

The French used paper envelopes – curlers – long before the invention of baking sleeves. Since paper is less practical than the sleeve, offer it, and use it – unless of course you like the French fish in Moroccan. First baked two fleshy sweet red pepper, cleaned from the skin with the seeds and cut. Pounded chili pepper with salt and twochesnochenko. Sapaudia chopped cilantro, two teaspoons of cumin grain, one – ground turmeric and smoked paprika. It again frays, pour the juice of one lemon and two tablespoons of oil, and the marinade is made. A pound of some white fish coarsely sliced, pour the marinade and hour insist warm. Cut two sleeves laid roasted pepper, fish, again pepper, halved cherry tomatoes and olives. The curlers are closed and baked a third of the hour. Gentle and fragrant!

The Jewish interpretation of Moroccan dishes

Here the fish is marinated and soaked-chopped pieces in water with lemon juice. While she “wet”, chopped bunch fresh cilantro, bell pepper cut into rings, sharp – stripes. A pair of garlic heads can be disassembled into slices. Fish otzivite; on the bottom of the pan, put the herbs, then peppers them – the main component, interspersed with garlic. Contents sprinkled turmeric, pour water and put on the stove. In a Cup mix up a spoon of sweet paprika with the same amount of vegetable oil. When the dish boils, the mixture is poured into the pan. Will just have to wait until the fish Moroccan Israeli execution done.