Moroccan Spicy Fish - by Two O'Six Mediterranean Kitchen, Tanzania

Two O'Six restaurant, Dar Es Salaam Tanzania

Two O'Six restaurant, Dar Es Salaam Tanzania

IngredientsServes approximately 4-5 guests

  • 5 red bell-peppers, cubed
  • 3 carrots, sliced julienne style
  • 3 fresh chillies, chopped
  • 2 garlic cloves, chopped
  • 1 x 250ml green olives
  • 1 x 250ml chickpeas
  • 1 tablespoon dry chilli powder
  • 5 fresh tomatoes
  • 2 x whole-peeled tomato tins
  • 1.5  tablespoon dry coriander
  • 1 bunch fresh coriander (chopped)
  • 1 1/2 tablespoon sweet paprika
  • 1 1/2 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 tablespoon sugar
  • salt & pepper to taste
  • 3 vegetable stock (cube)
  • 2 tablespoon vegetable oil
  • 600gr of fish fillet- no bones or skin, cut into 100gr slices. Ideal to use ocean fish as they are tastier than fresh water fish.

Cooking method

  • Heat up vegetable oil on low fire
  • Add bell peppers, garlic, chilli, carrots, olives, chickpeas, dry chilli and stir to avoid burning.
  • Blend fresh tomato and peeled tomato, add to pan.
  • Add water to the pan, but not too much. Sauce needs to be a bit thick.
  • Add salt & pepper to taste, along with sugar, cumin, sweet paprika, dry and fresh coriander and veg stock.
  • Stir occasionally.
  • Let it simmer on low heat for 30-45 minutes stirring occasionally until spices blend in the sauce.
  • While the sauce is simmering, boil the fish cuts until cooked. Once cooked, add to the sauce pan and let it simmer together.

  Serve in a deep dish plate, preferably with a side of couscous or rice.