Mesa marroquí
Original traditionstewDakhla-Oued Ed-Dahab

Plato a la parrilla con pescado y aceitunas

Una preparación marroquí de platos del mar procedente de Dakhla-Oued Ed-Dahab, vinculada al patrimonio marroquí compartido, elaborada con pescado, aceitunas y limón y cocinada con la lógica de brasero de carbón.

Siguiente paso
Convierte este plato en una parada gastronómica, una idea de mercado o una condición del itinerario.
Mesa marroquí
+ Añadir al itinerario📍 MapaNearby discovery needs a mapped location. This entry has no confirmed location.
Más ▾
Historia y sabor

Vinculado a Dakhla-Oued Ed-Dahab y al patrimonio marroquí compartido, este plato conserva memoria culinaria marroquí mediante paciencia, producto de temporada y mesa compartida. Su equilibrio entre especias, dulzor, humo, cereales o salsa muestra cómo las cocinas marroquíes convierten el territorio en hospitalidad.

Dónde vivir esta experiencia

Plato a la parrilla con pescado y aceitunas pertenece a la mesa de Dakhla-Oued Ed-Dahab. Pruébalo donde vive su tradición culinaria shared Moroccan heritage, o intégralo en un itinerario por la región.

Ver Dakhla-Oued Ed-Dahab en el mapaExplorar lugares en Dakhla-Oued Ed-Dahab
Itinerario

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 días · Moulay Bousselham → Dakhla
Itinerario gastronómico
Itinerario

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 días · Moulay Bousselham → Dakhla
Itinerario gastronómico
Itinerario

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 días · Moulay Bousselham → Dakhla
Itinerario gastronómico
Recetas relacionadas
Receta

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Método de cocina
Receta

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Método de cocina
Receta

Grilled Cod with Moroccan Spiced Tomato Relish

easy and quick dish, ideal for summertime. i can have this ready is almost no time so it's great for after-work. this recipe can also be made using walleye, sea bass or halibut. serve over rice with a green salad.

cod fish fillets, olive oil, salt, fresh ground black pepper, ground cumin…
Método de cocina
Receta

Grilled Fish On Skewers

this recipe comes from a moroccan cookbook that i once found in a bargain book shop. you can either use the grill on your oven or bbq them. they are really tasty and served with green salad they make a light meal. the coriander in this recipe refers to fresh leaves/cilantro, not the seeds. the preparation time includes time for marinating, otherwise it would only be about 15 minutes.

white fish fillets, onion, garlic cloves, fresh coriander, flat leaf parsley…
Método de cocina