Moroccan fish. Moroccan fish: recipe

Recipes fish dishes- like a clear night of stars in the sky. River and sea inhabitants can greatly "revive" our diet. However, it should be noted that there is a certain category of people, not fish loving solely because it seems tasteless to them. Moroccan fish can drastically change their opinion. The inhabitants of this country love everything spicy and spicy. Accordingly, they simply cannot offer anything tasteless!

Separately, we note that it depends only on the cook what taste the Moroccan fish will have: recipe everyone has their own. There are so many “rehashes” of this topic that even the ways of processing products are different for everyone. This article contains the most interesting options.

Doug Kharif

That's what the original called acute white fish in Moroccan. The recipe offered by the first, in addition to the actual aquatic inhabitant, includes vegetables, seasonings and spices. Any breed of fish is taken - a kilogram if the carcass is cut into steaks or 800 grams if you have a fillet. Two lemons are squeezed into salted pieces, and they are hidden for an hour in the refrigerator for pickling. Vegetables are being prepared: a dozen garlic cloves cut in half, rings of two six dry sweets from Morocco (soak and cut into two parts), large slices of red Bulgarian, a third of a kilo chopped into quarters small tomatoes. Half of all this is laid out in a saucepan, fish is placed on top, and the remaining vegetables are placed on it. Heats up a little in a small frying pan. vegetable oil with two spoons of harissa, coriander, turmeric and dry ginger (half a spoon in total) and a spoonful of sugar are poured. Five minutes later, a spoonful of tomato paste is laid, after which one and a half glasses of water should be added. When the sauce boils, it is poured into a saucepan, which, after boiling, is covered with a lid and left on low heat for a quarter of an hour. Then coarsely chopped cilantro is poured in, and after 10 minutes of infusion, the Moroccan fish is ready to eat.

in the bank

Several unusual way cook - and delicious fish in Moroccan. A step by step recipe would look like this:

1. A marinade called “chermula” is being prepared: the zest is removed from the lemon and the juice is squeezed out; crushed chili without seeds, salt and two cloves of garlic; zest, zira (two spoons), turmeric (one), and paprika (as you like) are poured. Once again, the mixture is ground, lemon juice and 4 tablespoons are poured olive oil.
2. Half a kilo of cod or sea bream is cut into large pieces, poured with chermula and left for an hour.
3. Two bell peppers are baked in the oven, peeled and cut into strips.
4. A dozen cherry tomatoes will be half.
5. Two half-liter jars are taken. Vegetables and three tablespoons of couscous are placed in each. The fish is laid out on top, on it - the rest of the vegetables and four pitted olives. The marinade is poured.
6. The lids are closed, the jars are placed in a cold oven, which heats up to 170.
7. After 35 minutes, the fire is extinguished, but the jars remain in the oven.

After getting the fish in Moroccan style, it is sprinkled with fresh cilantro and rushes to the table. If your jars are beautiful, you can serve directly into them.

Recipe with potatoes

This is already "our" Moroccan fish: the recipe contains everyone's favorite tubers. Pieces of 6 small carcasses are cut obliquely, salted and deposited. Grind in a dry mortar hot peppers, two cloves of garlic and a spoonful of oil (preferably olive oil). Saffron, sweet paprika, turmeric, a glass of chopped cilantro and pieces of peeled lemon are added. Such a filling is embedded in the abdomen of each fish; the baking dish is laid out in circles of six potatoes, carcasses are placed on top and filled with the rest of the “filling”, slightly diluted with water. The form is wrapped in foil and sent to the oven for a third of an hour.

pumpkin variant

For him, white fish, again, must be pickled. 600 grams of pike perch (for example) are cut in portions and rubbed with a marinade of three garlic cloves, a spoonful of ground paprika, two - zira in seeds, salt, black and plus a spoonful of olive oil. Half a kilo of pumpkin pulp is coarsely rubbed, pickled fish is fried and set aside, and large onion cubes are browned in a pan with its juice. When the frying is ready, pumpkin is added to it, salted, peppered and stewed until final readiness. In parallel, according to the instructions, a quarter kilo of couscous is prepared. It is mixed with prepared vegetables, pike perch and parsley. This fish is served in Moroccan style with sour cream or yogurt. Pike perch will break up into flakes. This should not confuse you - it is intended.

Moroccan fish "in papillottes"

The French used paper envelopes - papilots - long before the invention of baker's sleeves. Since paper is less practical than a sleeve, we suggest using it - if, of course, you like it. First, two fleshy red sweet peppers are baked, peeled with seeds and cut. Chili pepper is rubbed with salt and two garlic. Crushed cilantro, two tablespoons of grain cumin, one of ground turmeric are poured in, and it is rubbed again, the juice of one lemon and two tablespoons of oil are poured in, and the marinade is kneaded. Half a kilo of some white fish is cut into large pieces, poured with marinade and infused for an hour in warmth. Baked peppers, fish, again peppers, cherry halves and olives are laid in two segments of the sleeve. Papilotki are closed and baked for a third of an hour. Delicate and fragrant!

Jewish interpretation of the Moroccan dish

Here, the fish is not marinated, but soaked - cut into pieces, in water with the addition. While it is “wet”, a bunch of cilantro is chopped, bell pepper cut into rings, sharp - into strips. A pair of garlic heads is disassembled into cloves. The fish is strained; greens are placed at the bottom of the pan, then peppers, on them - the main component, sprinkled with garlic. The contents are sprinkled with turmeric, filled with water and placed on the stove. In a cup, a spoonful of sweet paprika is mixed with the same amount of vegetable oil. When the dish boils, the mixture is poured into the pan. It remains only to wait until the Israeli-style Moroccan fish is cooked.

Moroccan cuisine involves two main ways of preparing fish. Either it is fried in oil or slowly stewed in a tagine.

In both cases, the fish is pre-marinated in sharmul marinade ().

If cooking in a tagine, it is better to spread the fish on celery stalks or carrots cut into large strips so that the fish does not stick to the bottom. Moroccans use bamboo stalks for the same purpose, but in our conditions this is hardly practical.

Like almost every Moroccan stew, fish tagine involves the use of salted lemons. If you're lucky, you can buy them ready-made, but I make them at home, it's very simple ().

Ingredients:

• sharmul marinade;
• 2 kg white fish fillets with or without skin.

For sauce:

• 1 tsp ground ginger;
• a pinch of saffron;
• 1 tbsp sharmul marinade;
• 60 ml of vegetable oil;
• 1 salted lemon, cut into 4 parts, without pulp;
• 6-7 olives.

Marinate the fish in the sharmul marinade for 1-2 hours.

Mix all sauce ingredients except lemon and olives.

Put the fish in a tagine. Cover it with sauce, boil a little over medium heat, then cover the tagine with a lid and put it in the oven, heated to 160C. Simmer for 30 minutes, and then check the readiness of the fish.

If the sauce turned out to be very liquid, hold the tagine on the stove (on a gas stove only with a divider) without a lid over medium heat until the desired consistency of the sauce.

Can also be cooked in a skillet.

Pour the sauce into a heavy bottomed pan and bring to a boil. Boil for a few minutes over low heat, and then put the pieces of fish in the sauce along with the marinade. After a few minutes, carefully flip the fish to the other side, being careful not to break it.

Bring the sauce to the desired consistency and serve the fish on a large platter, garnished with olives and salted lemon.

This is one of the oldest recipes in my online culinary life. And very titled, it was even published in the Culinary Practice magazine. I didn’t hold this magazine in my hands, because it comes out (I don’t even know if it still comes out) in another country, the recipe got into it as a result of a competition, they just had a fish theme. And I prepared it because I was on the site from where I drag it here, the action, it was called "Coloring". I had to find interesting recipe without photos and “colorize” it, along the way I also included it in the competition, and so it won. Now I’m looking at the photos and I think that probably all the other recipes were even worse, otherwise it’s unlikely that anyone would print such photos (and, I forgot to say, the photos were mine, I did find this number on the Internet), so what for the quality you excuse me, but the fish itself turns out to be very tasty, and, as always, not at all troublesome. When I was preparing for the "personification" of this fish, I read a lot of options, trying to get as close as possible to the original source. From all these studies, it was clear that the authentic version uses the princess of the Nile fish, or Nile perch. Of course, there can be no question of any Nile perch, where, one wonders, can this African curiosity come from in our provincial lands? Therefore, after analyzing the information received, I came to the conclusion that we need fatty, fleshy white fish, ideally fillet. Then I used butterfish. The fish is very ambiguous, even forbidden in some countries, but tasty. Later I stopped buying it, because knowledge is power, but I repeated the recipe, because ... however, judge for yourself
Let's take:
700 gr. white fish fillet
Carrots - 1 large or 2-3 smaller
2 pcs. sweet pepper, different colors are better
Fresh chilli pod
Tomato - 2 pcs. large or 3-4 smaller
Garlic - 10 cloves
Half a bunch of cilantro and parsley
vegetable oil
Water
salt
Lemon, already for the finished fish
The fillet must be cut into portions

Grate the marking or cut into thin sticks, cut 7 cloves of garlic coarsely - into 3-4 parts


Cut sweet and hot peppers into thin strips or circles
Scald the tomatoes, remove the skin, cut one into thin circles according to the number of pieces of fish, the second into cubes.


Finely chop the remaining garlic and herbs


The preparatory work is over. Let's move on to cooking.
Fry until golden vegetable oil coarsely chopped garlic, add carrots and simmer for a couple of minutes. Then add pepper and diced tomatoes to the same place, simmer for another 2-3 minutes. salt so that the vegetables are slightly undersalted


Lay fish pieces on top of vegetables.


For each piece of fish we put a personal piece of tomato, pour warm water flush with the fish, close the lid and simmer for 10-15 minutes (depending on the thickness of the pieces) over moderate heat


Then remove the lid and continue to simmer until the liquid is reduced to 1/3–1/4 of the original volume. When the liquid has evaporated, sprinkle the fish with a mixture of herbs and garlic, cover with a lid and turn off after a minute


I advise you to cool the fish before serving - it is much tastier when cold. Well, according to the Moroccan tradition, couscous or rice should be served as a side dish. Be sure to water the fish before serving. lemon juice or put a slice of lemon on a piece of fish



Enjoy your meal!