Moroccan Fish - Chut b'chi zyu
Author: FinSki's
Recipe type: Fish Recipes
Cuisine: Moroccan
Serves: 2
- 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.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/moroccan-fish-chut-bchi-zyu/
3.2.2885