Moroccan Fish - Chut b'chi zyu
 
Prep time
Cook time
Total time
 
A tasty and lightly spiced dish that is quick and easy to make
Author:
Recipe type: Fish Recipes
Cuisine: Moroccan
Serves: 2
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
  • ½ cup olive oil
  • 200 ml fish stock or water
  • Steamed rice to serve
Method
  1. Dice the fish into large pieces… too small and it will fall apart.
  2. Puree half of the coriander, chilli, capsicum and garlic in a food processor and thinly slice the rest.
  3. Place the puree, remaining sliced ingredients in a saucepan with a lid. Add the spinach and baby carrots.
  4. Place in the diced fish and give a quick stir.
  5. Add the 200 ml of fish stock or water.
  6. Make a paste with the oil, turmeric and sweet paprika and pour over the ingredients in the saucepan.
  7. Cook for 20 mins over medium heat with a lid on it. Remove the lid and gently simmer for another 5 mins.
  8. Serve over steamed rice with a scattering of chopped coriander leaves.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/moroccan-fish-chut-bchi-zyu/