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MOROCCAN FISH

WHAT TO SERVE WITH MOROCCAN FISH

Some preparation in advance but the last touch can be done in 10 minutes. The mixture of spices and the couscous makes this dish delicious and interesting.

Serves 6 to 8

MOROCCAN FISH

1/2 cup raisins

4 tbs vegetable oil,

2 tbs butter

2 tsp salt

1 tsp ground ginger

2 tsp ground turmeric

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp freshly ground black pepper

3 large onions thinly sliced

1 tbs sugar

2 1/4 cups chicken stock

1.5 kg (3.3 lb) firm white fish, skinned and cut into 5cm pieces

1 tbs vegetable oil

1/2 cup slivered almonds

Preheat oven to 180°C (350°F) 

  • Place raisins in bowl and cover with warm water; Drain after 10min

  • Brown the almonds: in a small pan heat 1 tbs vegetable oil on medium high, add the almonds and stir until just beginning to turn golden brown, about 1 min. Drain on paper towels.

  • Combine ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.

  • Heat 2 tbs oil and butter in enameled cast-iron pot over medium heat. Add the spice mixture, stirring, until the mixture starts to foam. Add onions, sugar and the raisins, stirring occasionally, until the onions turn light brown, about 20 minutes. Add 1 cup chicken broth and place the fish into the onion mixture. Cover and place pot in the pre-heated oven for about 10min or until the fish is flaky. 

  • ​Remove the fish from oven and season with freshly ground pepper.

  • Transfer the fish on to a serving plate and sprinkle the almonds on top.
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