Free Recipe Moroccan Fish 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Moroccan Fish 2 Recipe
Nile Perch; sliced
3 Cloves garlic
Sweet paprika
Cilantro; (fresh)
4 Tomatoes
4 Red peppers
Parve chicken soup powder
1 sm Can tomato paste
Moroccan Fish 2 Preparation
Defrost the fish by soaking in cold water. After a half hour, change the water, rinse the fish well and squeeze out the excess liquid gently. Soak and change water twice more following the above procedure. Slice the tomatoes and red peppers and line the bottom of a deep, covered skillet with them. Rinse the fish and put in a colander to drain. Mix together tomato paste, 1-2 tablespoons soup powder, sweet paprika (about 2 teaspoons) and salt and pepper to taste. Dip the fish in this sauce and then place on top of vegetables. Spread remaining sauce over top of the fish. Slice the garlic lengthwise and place around skillet. Bring to a boil, uncovered, on a high flame. Reduce flame and cook covered for about l0 minutes. Uncover and continue to cook for another 20 minutes. Using a spatula, move fish and sauce to a baking dish and bake, uncovered, for about 20 minutes. You want to have some liquid left from the sauce, but not much and the fish should start to look a little crispy. We served this, with great response, as an appetizer on Friday night. Even the kids asked for seconds! Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Oct 27, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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