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| Moroccan Fish Stew |
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| 4 T olive oil 1/2 C onion ( chopped ) 4 garlic cloves ( fourthed ) 1/4 C celery ( chopped ) 1-2 Jalapeno peppers ( sliced thinly ) 1/8 C red pepper ( chopped ) 2 C chopped fillet 8 C water 1/8 C cilantro ( chopped ) 2 C carrots ( sliced ) 3 med. Potatoes ( sliced 1/4" thick ) 3 T tomatoe paste 1/2 t salt 1/4 t pepper 1 t paprika |
| Peel, slice and cut all vegetables. In med. soup pot heat oil. Add onion, celery, garlic, hot peppers and red pepper. Stir fry until onion is browned but not burnt. Add fish fry for another minute stirring constantly. Add water and remaining ingredients mix well. Cook on low flame until stew becomes very thick and vegetables are only slightly covered with liquid. About 1-1 1/2 hours. Be careful not to burn in last stage. Best served with Moroccan flat bread. |