Recipes of 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 who do not like fish solely because it seems tasteless to them. Their opinion can radically change the fish in Moroccan. Residents of this country love everything spicy and spicy. Accordingly, they simply can not offer anything tasteless!
Separately, we note that it depends only on the cook what taste the fish will have in Moroccan: each has a culinary recipe. 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 Harif
This is exactly what the original refers to sharp white fish in Moroccan. The recipe offered by the first, in addition to the aquatic inhabitant itself, includes vegetables, seasonings and spices. Any breed of fish is taken - a kilogram if the carcass is cut with steaks or 800 grams if you have fillets. Two lemons are squeezed into salted pieces, and they are hidden for an hour for pickling in the refrigerator. Vegetables are prepared: a dozen garlic cloves cut in half, rings of two hot peppers, six dry sweet from Morocco (soak and cut into two parts), large slices of red Bulgarian, a third kilo of small tomatoes chopped into quarters. Half of all this is laid out in a stewpan, fish is placed on top, and the remaining vegetables are placed on it. In a small frying pan, a little vegetable oil is heated with two tablespoons of harissa, coriander, turmeric and dry ginger (in total half a spoon) 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 stewpan, which, after boiling, is covered with a lid and left for a quarter of an hour on low heat. Next, coarsely chopped cilantro is poured, and after 10 minutes of insisting, the Moroccan fish is ready for use.
White fish in a jar
Somewhat unusual way to cook - and very tasty Moroccan fish. A step by step recipe will look like this:
- A marinade is being prepared, called “Chermula”: the peel is removed from the lemon and the juice is squeezed; chili without seeds, salt and two cloves of garlic are ground; zest, zira (two spoons), turmeric (one), black pepper and paprika (as you like) are poured. Once again, the mixture is ground, pour the juice of lemon and 4 tablespoons of olive oil.
- A pound of cod or dorada is coarsely chopped, poured with ink, and left for an hour.
- Two bell peppers are baked in the oven, freed from the skin and cut into strips.
- A dozen cherry halves.
- Two half-liter cans are taken. Vegetables and three tablespoons of couscous are placed in each. A fish is laid out on top, the remainder of vegetables and four olives without pits on it. Marinade is poured.
- The lids are closed, the cans are placed in a cold oven, which is heated to 170.
- After 35 minutes, the fire is extinguished, but the cans remain in the oven.
After reaching, the Moroccan fish is sprinkled with fresh cilantro and rushes to the table. If your jars are beautiful, you can serve them directly.
Potato recipe
This is already “our” Moroccan fish: the recipe contains all your favorite tubers. Pieces of 6 small carcasses are incised obliquely, salted and laid off. Dry hot pepper, two cloves of garlic and a spoonful of oil (preferably olive) are ground in a mortar. Saffron, sweet paprika, turmeric, a glass of chopped cilantro and slices 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 poured with the remainder 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 Option
For him, the white fish must again be pickled. Grams of 600 pike perch (for example) are portioned and rubbed with marinade from three garlic cloves, a spoonful of ground paprika, two - zira seeds, salt, black and cayenne pepper plus a spoonful of olive oil. A pound of pumpkin pulp is coarsely rubbed, the pickled fish is fried and laid, and cubes of onion are browned in a frying pan with its juice. When the frying is ready, a pumpkin is added to it, poured, seasoned and stewed until finally cooked. In parallel, according to the instructions, a quarter kilo couscous is prepared. It is mixed with prepared vegetables, pike perch and parsley. This Moroccan fish is served with sour cream or yogurt. Zander will break down into flakes. This should not confuse you - it is intended.
Moroccan fish “in papillots”
The French used paper envelopes - papillots - long before the invention of baking sleeves. Since paper is less practical than a sleeve, we suggest you use it - unless, of course, you like French fish in Moroccan style. First, two fleshy red sweet peppers are baked, peeled from seeds and cut. Chili pepper is ground with salt and two garlics. Shredded cilantro is poured, two tablespoons of grain cumin, one with ground turmeric and smoked paprika. It is still rubbed again, the juice of one lemon and two tablespoons of oil are poured, and the marinade is kneaded. A pound of some white fish is coarsely chopped, poured with marinade and infused for an hour in the heat. Baked peppers, fish, again pepper, halves of cherry and olives are laid in two pieces of the sleeve. Papillots close and bake for a third of an hour. Gentle and fragrant!
Jewish interpretation of Moroccan dishes
Here, the fish is not pickled, but soaked - sliced ​​in pieces in water with lemon juice. While it “gets wet”, a bunch of cilantro is chopped, bell pepper is cut into rings, hot pepper is cut into strips. A pair of garlic heads is cut into slices. The fish is strained; greens are placed at the bottom of the pan, then peppers, on them is the main component, sprinkled with garlic. The contents are sprinkled with turmeric, poured with water and put on a 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 Moroccan fish in the Israeli version is cooked.