This version of fish in a red sauce is prepared for Friday night. A combination of Moroccan fish and harima, the result is amazing.
Ingredients:
6 pieces of fish, preferably skinless or cut into slices (grouper, tilapia, mullet, sea bream, salmon or any other fish)
1/3 cup of oil
2 tablespoons of Moroccan paprika in oil
1 teaspoon of turmeric
A little cumin
1/2 teaspoon of caraway powder (Crowe)
3 tomatoes, peeled and diced
1 tablespoon of tomato paste
2 green bell peppers or red bell peppers cut into strips
1 whole or chopped hot chili pepper or three rinsed dried peppers (Shatta)
1 head of garlic (approximately 8 cloves), peeled and cut in half
A little white pepper
1 teaspoon of sugar
Salt
Coriander
Approximately 2 cups of water *
juice of one lemon
* The amount of water may vary depending on the type of fish and the amount of liquid it releases; it is best to put in a little water first and then, if necessary, add more; eventually the liquid should reach about a quarter of the height of the fish.
Preparation:
1 – Heat the oil in a saucepan over low heat, add the paprika, turmeric, cumin and ground caraway and fry for a few seconds, no more, being careful not to burn the spices.
Add the tomato paste and tomatoes and cook for another minute.
2 – Add the water, all kinds of peppers, garlic, sugar, salt, white pepper and half a bunch of coriander. Bring to a boil, cover, reduce heat to low and cook for about 10 minutes.
3 – After 10 minutes, lightly salt the fish and pour over the lemon juice, leave the fish with the salt and lemon for 10 minutes, no more, because then the salt and lemon will start to cook the fish.
4 – After 20 minutes of cooking the sauce, add the fish to the sauce, pour over it enough sauce to reach all parts of the fish and cook for about 15-20 minutes (depending on the type of fish).
5 – Five minutes before the end of cooking the fish, chop the other half of the bunch of coriander (leaves only, no stems) and add it to the fish dish.
It is possible to add:
– A cup of dried chickpeas soaked overnight in water and cooked until softened, or canned.
– Potato slices.
– Carrot slices.
– Whole lemon, peeled, sliced.
– A tablespoon of pickled lemon
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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