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
Puree half of the coriander, chilli, capsicum and garlic in a food processor and thinly slice the rest.
Add the 200 ml of fish stock or water.
Cook for 20 mins over medium heat with a lid on it. Remove the lid and gently simmer for another 5 mins.
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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.
- 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.