Fish in Moroccan: recipe

Recipes of fish dishes - like a clear night of stars in the sky. River and marine life 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 to them tasteless. Their opinion can dramatically change the fish in Moroccan. The inhabitants of this country love everything spicy and spicy. Accordingly, they simply can not offer anything tasteless!

Separately note that it is up to the chef to determine what kind of flavor Moroccan fish will have: a recipe for each has its own. "Repeats" of this topic so much that even the ways of processing products are different for everyone. This article contains the most interesting options.

Doug Harif

This is the original name for the sharp white fish in Moroccan. The recipe offered by the first, except for the actual water inhabitant, includes vegetables, spices and spices. Take any breed of fish - a kilogram, if the carcass is cut with steaks or 800 grams, if you have a fillet. Two lemons are squeezed out on salted chunks, and they hide for an hour to marinate in the refrigerator. Vegetables are prepared: a dozen garlic slices cut in half, rings of two hot peppers, six dried sweet from Morocco (soak and cut into two parts), large slices of red Bulgarian, a third of a kilo of small tomatoes chopped. Half of all this is laid out in the saucepan, on top of the fish, on it - the remaining vegetables. In a small frying pan, a little lean oil is heated with two spoonfuls of Harissa, coriander, turmeric and dry ginger (collectively half a spoonful) and a spoonful of sugar are poured. Five minutes later, a spoonful of tomato paste is laid, after which you should add one and a half glasses of water. When the sauce boils, it pours out into the saucepan, which after boiling is covered with a lid and left for a quarter of an hour on shallow fire. Then, a large chopped coriander is poured in, and after 10 minutes of insisting the fish is Moroccan ready for use.

White fish in a jar

A somewhat unusual way to cook - and very tasty fish in Moroccan. A step-by-step culinary recipe will look like this:

1. Preparing a marinade, called "cherub": lemon peeled and squeezed juice; Chili without seeds, chopped with salt and two cloves of garlic; Zedra, zira (two spoons), turmeric (one), black pepper and paprika (as you like) are poured in. Once again the mixture is rubbed off, lemon juice and 4 tablespoons of olive oil are poured in.
2. A pound of cod or dorada is cut into large amounts, poured in by the man and left for an hour.
3. Two Bulgarian peppers are baked in the oven, released from the skin and cut into strips.
4. A dozen cherry trees will be half-grown.
5. Two half-liter cans are taken. In each put vegetables and three spoons of couscous. The fish is laid out on top, the remainder of vegetables and four olives without pits on it. The marinade is poured.
6. The lids are closed, the jars are put in a cold oven, which heats up to 170.
7. After 35 minutes, the fire is extinguished, but the cans remain in the oven.

After getting the fish in Moroccan sprinkles with fresh coriander and rushes to the table. If your cans are beautiful, you can serve them directly.

Recipe with potatoes

This is "our" fish in Morocco: the recipe contains all your favorite tubers. Piece 6 small carcasses are cut obliquely, podsalivayutsya and put aside. Rub dry pepper in a mortar, two cloves of garlic and a spoonful of oil (preferably olive). Add saffron, sweet paprika, turmeric, a glass of chopped cilantro and pieces of peeled lemon. Such a filling is embedded in the abdomen of each fish; A roasting dish is laid out in circles of six potatoes, carcasses are placed on top and filled with the remainder of the "filling", slightly diluted with water. The form is wrapped in foil and sent for a third of an hour into the oven.

Pumpkin variant

For him, white fish should again be marinated. Grams of 600 pike perches (for example) are cut portionwise and rubbed with a marinade from three garlic lobules, spoons of ground paprika, two seeds in seed, salt, black and cayenne pepper plus a spoon of olive oil. Half a pumpkin pulp is rubbed heavily, the pickled fish is fried and laid, and in the pan with its juice, the cubes of a large onion are browned. When the roast is ready, a pumpkin is added to it, salted, peppered and stewed until ready. In parallel, according to the instructions, a quarter kilo of couscous is prepared. It is mixed with ready-made vegetables, pike-perch and parsley. Served this fish in Moroccan style with sour cream or yogurt. The pike perch will fall into flakes. This should not embarrass you - it's intended.

Moroccan fish "in papillot"

The French used paper envelopes - hairpins - long before the invention of baker's sleeves. Because the paper is less practical than the sleeve, suggest it and use it - if, of course, you like the French fish in Moroccan. First baked two fleshy red sweet peppers, peeled from the skin with seeds and cut. The chili pepper with salt and two garlic is spread. The crushed cilantro, two spoons of a grain cumin, one - ground turmeric and a smoked paprika are poured in. Once again, the juice of one lemon and two tablespoons of oil are poured in, and the marinade is kneaded. A pail of some white fish is cut into large pieces, filled with marinade and the hour is insisted warmly. In two pieces of the sleeve, baked pepper, fish, pepper, halves of cherry and olives are laid. Papilots are closed and baked for a third of an hour. Gently and fragrant!

Jewish interpretation of the Moroccan dish

Here the fish does not marinate, but is soaked - cut into pieces, in water with the addition of lemon juice. While it "gets wet", a bunch of coriander is cut, the Bulgarian pepper is cut with rings, sharp - with strips. A pair of garlic heads is sorted into slices. The fish is filtered; Put green on the bottom of the pot, then peppers, on them - the main ingredient, peppered with garlic. The contents are sprinkled with turmeric, filled with water and placed on the stove. In a cup a spoonful of sweet paprika with the same amount of lean oil is mixed. When the dish boils, the mixture pours into the pan. It only remains to wait until the fish in Moroccan style is prepared in Israeli execution.