Moroccan Fish – Chut b’chi zyu

Moroccan Fish - Chut b'chi zyu

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

Moroccan Fish - Chut b'chi zyu

Dice the fish into large pieces… too small and it will fall apart. Moroccan Fish

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. Moroccan Fish - Chut b'chi zyu

Place in the diced fish and give a quick stir. Moroccan Fish - Chut b'chi zyu

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. Moroccan Fish - Chut b'chi zyu

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. Moroccan Fish - Chut b'chi zyu

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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

Moroccan Fish - Chut b'chi zyu
Author: 
Recipe type: Fish Recipes
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A tasty and lightly spiced dish that is quick and easy to make
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
Instructions
  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.

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