Moroccan Fish Stew
A very good recipe, simple, fast, healthy, dietary and of course tasty. The spices give it a very good aroma and taste, even for those who are not used to more special spices in food. Sofia ate very well, and is usually the most sensitive to new tastes, like all children.
Of course, you can omit some that you don't have, but it's a shame, because they are the difference between a simple fish stew and a Moroccan-style fish stew. Choose the fish as you like, I now used pieces of carp - it would go well with any kind.
I also really liked the preparation method, put all the ingredients once and then just make sure to adjust the flame of the stove.
you can add a little hot pepper here, if you like
or a can of diced tomatoes, 300g
from half a lemon
or sunflower oil
powder or freshly grated
Step by step
Clean, wash and cut the fish into pieces.
Sprinkle it with lemon juice and set aside until the vegetables are ready.
Carrots and peppers are cut into pieces - respectively rounds and julienne.
Finely chop the garlic, cut the tomatoes into cubes or pass them through a food processor / blender (if using fresh).
Take a deep frying pan or a saucepan and start arranging the vegetables and fish in layers.
At the bottom, put the first layer of half the amount of peppers, carrots and garlic.
Arrange the fish pieces on the vegetables, sprinkle them with sugar and salt and pour the mashed tomatoes.
And the last layer is the rest of the carrots, peppers and garlic.
Now we prepare the spices - paprika, turmeric, coriander and ginger (here powder).
Heat the oil well in a small saucepan or pan.
Add the spices prepared in step 7, stir and leave on the fire for 3-4 seconds.
Pour this aromatic oil over the vegetables and fish.
Add 1 glass of water and put the pot on the fire.
When it starts to boil, turn down the heat and leave for 20-30 minutes.
After this time, taste the sauce formed, season with salt if needed and let it simmer for another 20 minutes.
At the end, add the chopped parsley and turn off the heat, let the food penetrate for another 10-15 minutes.
Serve with any garnish you like, but of course the most suitable would be rice - you have on the site some rice garnish recipes.