Any white fillet fish (one per serving, so 5 fillets for 5 people)
a pack of Coriander (usually comes in a pre-wrapped batch)
one red Bell Pepper
three small spicy peppers
five garlic cloves
one spoonful Sweet Paprika
half a spoon Spicy Paprika
half a spoon Chicken Soup Powder
half a spoon Salt
half a spoon Black Pepper
half a spoon Turmeric
3/4 cup Cooking Oil
Instructions
1.Soak the fillets in water with half a spoon of
salt - for half an hour
2.Pad the cooking pot with half of the coriander
pack (don't cut the stems!.
3.Cut the red bell pepper into 6 slices and place
them on the coriander in the pot.
4.Cut in half all three spicy peppers, clean out
their seeds and place them scattered in the pot on
the coriander.
5.After the fillets have soaked in the water for
half an hour, place them on the padded cooking
pot. Cover the fish with the rest of the chopped
coriander.
6.Slice the garlic cloves and scatter them on the
fillets.
7.Add water to the cooking pot, just enough to
cover the fillets.
8. Cover pot and Cook on medium heat until there
is little water left in the cooking pot.
9.Take a bowl, put one spoonful of sweet paprika,
half a spoon Spicy Paprika,half a spoon Chicken
Soup Powder,half a spoon Black Pepper,half a spoon
Turmeric.
10. Add to the bowl 3/4th of a cup of Cooking Oil.
11. Mix until a smooth mixture is formed - and
pour it all over the fish fillets (only after the
is very little water left in the cooking pot!. Now
lower the flame to its lowest and do not cover the
pot.
12. From time to time, using a spoon, take oil from
the sides and pour back on the fish, do this until there's only oil and not one bit of water.
READY! -p
Serving
Suggestions
First Dish, before main course. Great with Fresh Challah bread.
Originally Submitted
10/19/2011
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