Fish in Moroccan

Description

Found this recipe in one of his numerous books. It is easy getting ready and all the products available. And taste unusual. Although the site is already recipe fish Moroccan, but my recipe different.

Ingredients

Onion

1 piece
Parsley

1 coup
Mint
Garlic

9 tooth
Carrots

2 piece
Beans

1 coup
Salt
Spices
Fish

4 piece
Lemon

1 piece
Vegetable oil
Tomato

1 can

Cooking

First prepare the marinade for fish. Spices the following - 1. pinch of saffron threads 2. salt - 1 tsp 3. coriander powder - 0.5 CH. l. 4. cumin, ground - 0.5 tsp. 5. paprika - 1 tsp

For the marinade finely chop the bunch of fresh parsley. A couple of tablespoons of chopped herbs keep for decoration.

A few branches of fresh mint finely chopped.

Finely chop 6 cloves of garlic, squeeze 0.5 lemon, 0.5 cups of vegetable oil (I thought oil was a lot and next time I will put much less).

Mix all ingredients in a glass container.

Fish fillet cut into pieces and place in marinade for two hours (I marinated an hour, and it was good).

While the fish is marinating, prepare more spices: 1. Cayenne pepper - 0.5 teaspoon (if you don't like spicy, you can put less) 2. cumin, ground - 1 tsp 3. coriander powder - 1 tsp 4. turmeric - 0.5 CH. l. 5. pinch of saffron threads 6. ground cinnamon - 0,5 tsp 7. paprika - 2 tsp

Carrots and beans cut into (beans in the recipe was my idea, because I have just been in the fridge, but the recipe called for green olives). Onions finely chop or scroll in a blender, 0.5 lemon cut into small cubes.

Fry the onions in butter in an iron pot until tender, add spices and mix well. Saute for 2-3 minutes.

To the onions add the tin of tomatoes in own juice (you can substitute 2-3 bedrooms fresh tomatoes), stir and bring to boil. In the boiling mass, add the chopped carrots and beans, bring to boil, reduce heat and simmer for 10 minutes.

The fish with the marinade (or not) to add to the pot, to prevent and to extinguish with the lid closed for a few minutes until cooked fish (I had tilapia and it was extinguished about 6-7 minutes).

The finished dish salt to taste. Add sliced lemon and, if left, chopped greens. The dish can be served with rice or couscous. Although with any other side dish will be delicious.

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