Moroccan style fish (chrymeh)
this delicious fish is a friday night standby make sure you have some delicious bread on hand as the sauce is devine for dipping (and wiping the plate clean!)
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 5 small fish filets (amnon, sol) (skin on)
- 2 heaping tablespoons sweet paprika
- 1 tbsp cumin
- salt& pepper
- 240 g tomatoe paste
- 1 tsp spicy paprika
- 2 large tomatoes
- 1 red bell pepper
- 2 large handfuls chopped parsley
- 2 large handfuls chopped cilantro
- 1 spicy pepper
- 1 small head of garlic
Preparation
Preparation
1 in a large pot (big enough to place each filet in with minimal or no overlap) place a drizzle of oil, slice the tomatoe in slices and place the slices in the pot covering the entire bottom. turn the heat on med.
2 in a small bowl mix paprikas, cumin, and tomatoe paste and salt.
3 place filets skin down on the sliced tomatoes, then spread evenly on each fillet the spice "paste"
4 slice the peppers and place on top of the fish, and sprinkle all of the chopped garlic parsely and cilantro on top as well
5 add 2 cups of water around the edge of the pot and bring to a boil, then reduce to a simmer and let cook for 45min.
6 enjoy!
Special instructions
this delicious fish is a friday night standby make sure you have some delicious bread on hand as the sauce is devine for dipping (and wiping the plate clean!)
Source:
my kitchen