There are many recipes from fish. But unlike the dishes familiar to our cuisine, you can cook a spicy dish - Moroccan fish.
Pick your recipe
You will need
- - sea oily fish - 700 g;
- - large carrots - 1-2 pcs;
- - Bulgarian pepper - 3 pcs;
- - hot red pepper - 1/2 pc;
- - tomato - 2 pcs;
- - garlic - 10 cloves;
- - cilantro, parsley - 1/2 bunch;
- - lemon;
- - salt;
- - sunflower oil;
- - knife;
- - cutting board;
- - a frying pan with a lid.
Instruction manual
1
Sea fish (oily ideal) wash, clean and separate the ridge and bones. The resulting fillet is divided into portions.
2
Wash carrots, peel and rub on a coarse grater. If it is not at hand, crumb thin straws. We cut seven cloves of garlic into 4 parts.
3
We cut the bell pepper into thin strips and circles (it is better to take multi-colored) and half hot.
4
Scald the tomatoes with boiling water, carefully remove the skin from them and cut off thin circles according to the number of pieces of fish. Cut the remaining tomato into small cubes.
5
Coarsely chop the parsley and cilantro, chop the remaining 3 cloves of garlic.
6
In a pan, heat a small amount of sunflower oil and fry the chopped garlic (7 pieces) until golden, add the carrots and simmer for 2–3 minutes. Then add the pepper, diced tomatoes and a little salt to keep the vegetables under-salted.
7
Put the fish on the vegetables, put a circle of tomato on each piece of it on top, add salt and pour warm water at the fish level, cover the pan with a lid and simmer for about 15 minutes over medium heat. Then remove the lid and simmer until water remains 1/3 of the original volume. Sprinkle the dish with herbs and garlic, keep it under the lid for a couple of minutes and turn it off. Moroccan fish will be a great addition to rice and mashed potatoes.
note
The dish will remain spicy, but will be less spicy if hot pepper is replaced with ground black pepper.