Ingredients
400g firm white fish – I used Nile perch
1 bunch coriander, reserve some leaves for serving
2 large handfuls of baby spinach
1 bunch Dutch carrots
1 red capsicum
1 long red chilli
4 cloves of garlic
1 tbs ground turmeric
1 tbs sweet paprika
1/2 cup olive oil
200 ml fish stock or water
Steamed rice to serve
Method
Dice the fish into large pieces… too small and it will fall apart.
Puree half of the coriander, chilli, capsicum and garlic in a food processor and thinly slice the rest.
Place the puree, remaining sliced ingredients in a saucepan with a lid. Add the spinach and baby carrots.
Place in the diced fish and give a quick stir.
Add the 200 ml of fish stock or water.
Make a paste with the oil, turmeric and sweet paprika and pour over the ingredients in the saucepan.
Cook for 20 mins over medium heat with a lid on it. Remove the lid and gently simmer for another 5 mins.
Serve over steamed rice with a scattering of chopped coriander leaves.
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Posted 16th Jan 2014
As with my below post – Teriyaki Mustard Chicken, this is the second dish, Moroccan Fish – Chut b’chi zyu I’ve made as part of my New Year’s resolution… that being, that any cookbook or magazine that enters my house during 2014 will have a recipe made from it.
This is from Feast magazine No.28 Moroccan Fish – Chut b’chi zyu
It’s a lightly spiced fish dish, which is gorgeous served over simple steamed rice…I did puree half of the ingredients and sliced the rest just to add a bit more oomph but it’s basically as written in the magazine. Oh and I added baby spinach, only because I like baby spinach – and I need to build up my iron stores so anything with vitamin c (carrots, capsicum) I add greenery.
Blondie
- 400g firm white fish - I used Nile perch
- 1 bunch coriander, reserve some leaves for serving
- 2 large handfuls of baby spinach
- 1 bunch Dutch carrots
- 1 red capsicum
- 1 long red chilli
- 4 cloves of garlic
- 1 tbs ground turmeric
- 1 tbs sweet paprika
- ½ cup olive oil
- 200 ml fish stock or water
- Steamed rice to serve
- Dice the fish into large pieces… too small and it will fall apart.
- Puree half of the coriander, chilli, capsicum and garlic in a food processor and thinly slice the rest.
- Place the puree, remaining sliced ingredients in a saucepan with a lid. Add the spinach and baby carrots.
- Place in the diced fish and give a quick stir.
- Add the 200 ml of fish stock or water.
- Make a paste with the oil, turmeric and sweet paprika and pour over the ingredients in the saucepan.
- Cook for 20 mins over medium heat with a lid on it. Remove the lid and gently simmer for another 5 mins.
- Serve over steamed rice with a scattering of chopped coriander leaves.