Bream with Ginger
Posted: Thu Feb 01, 2007 4:56 pm
Bream with Ginger A Moroccan recipe
Difficulty - low
Prep Time - 35 minutes
Cooking Time - 20 minutes
Serves - 4
1X 2kg bream
200g black olives
200g preserved salted lemon
2g saffron
3 large tomatoes
2 onions
4 garlic cloves
2 'knobs' ginger root finely choppped or grated (you may prefer more or less!)
Fish stock or water
Coriander
Parsley
Water
Heat some oil in a tajine cooking pot or saucepan.
Add the garlic and chopped onions and lightly fry.
When golden add the ginger, coriander, finely chopped parsley and saffron.
Clean the bream, cut the fish into three or four pieces and add to the saucepan along with the quatered tomatoes.
Cover with water or fish stock.
Leave to cool until the bream is tender.
Finally, just before cooking is complete, add the olives and wedges of preserved salted lemon.
Although the recipe is tastier with the unmistakable flavour of preserved salted lemon, natural lemon wedges may be used as an alternative. In addition, diced potatoes may be used instead of tomatoes ([face=Comic Sans MS]why not use both with a bit more stock?)[/face]the stew will still taste excellant.
[face=Comic Sans MS]Again, most white fish would be suitable for this dish, even some of the slightly oilier fish should be ok as the lemon should cut through some of the oil flavour.[/face]
Difficulty - low
Prep Time - 35 minutes
Cooking Time - 20 minutes
Serves - 4
1X 2kg bream
200g black olives
200g preserved salted lemon
2g saffron
3 large tomatoes
2 onions
4 garlic cloves
2 'knobs' ginger root finely choppped or grated (you may prefer more or less!)
Fish stock or water
Coriander
Parsley
Water
Heat some oil in a tajine cooking pot or saucepan.
Add the garlic and chopped onions and lightly fry.
When golden add the ginger, coriander, finely chopped parsley and saffron.
Clean the bream, cut the fish into three or four pieces and add to the saucepan along with the quatered tomatoes.
Cover with water or fish stock.
Leave to cool until the bream is tender.
Finally, just before cooking is complete, add the olives and wedges of preserved salted lemon.
Although the recipe is tastier with the unmistakable flavour of preserved salted lemon, natural lemon wedges may be used as an alternative. In addition, diced potatoes may be used instead of tomatoes ([face=Comic Sans MS]why not use both with a bit more stock?)[/face]the stew will still taste excellant.
[face=Comic Sans MS]Again, most white fish would be suitable for this dish, even some of the slightly oilier fish should be ok as the lemon should cut through some of the oil flavour.[/face]
Can't find the preserved lemons down here though.