物語と味
Souss-Massaでは、魚とニンジンのクスクスのような料理が市場、家庭の炉、季節を見る知恵を伝えます。魚とにんじんの組み合わせは、身近な食材をもてなしへ変えるモロッコの習慣を示し、料理は作るだけでなく分かち合い、記憶されます。
Regional variantcouscousSouss-Massa
魚とニンジンのクスクス
魚とニンジンのクスクスは魚とにんじんを中心にしたモロッコの蒸しクスクスで、穏やかな火加減、香辛料の均衡、分かち合う食卓を大切にします。
次の一手
この料理を、食を目的とした立ち寄り先、市場のアイデア、または旅程条件にしましょう。この体験ができる場所
魚とニンジンのクスクスはSouss-Massaの食卓に属します。Shared Moroccanの料理伝統が息づく場所で味わいましょう、または地域を巡る旅程に組み込みましょう。
旅程
Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia
14日 · Moulay Bousselham → Dakhla
食を軸にした旅程
旅程
Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days
11日 · Moulay Bousselham → Dakhla
食を軸にした旅程
旅程
Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla
14日 · Moulay Bousselham → Dakhla
食を軸にした旅程
関連レシピ
レシピ
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…
調理法
レシピ
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)…
調理法
レシピ
Fish Stew Moroccan Tagine
this is a simple dish to make with a lot of flavor. any of these firm white-fleshed fish can be used in this tagine; sea bass, stripped bass, red snapper, porgy, halibut, cod, haddock, or pollack. i adjusted the amount of lemon juice in this recipe after the reviews said it was too much. thanks for the great input.
cilantro, parsley, garlic cloves, white vinegar, lemon juice…
調理法
レシピ
Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers Recipe
This classic Moroccan recipe is prepared by baking chermoula-marinated whole fish with potatoes, carrots, tomatoes, and green peppers–the result is zesty, saucy and delicious. Serve directly from the baking dish with Moroccan bread for a complete one-dish meal.Use any firm, white fish such as sea bass, red snapper, or orange roughy. Be sure to slice the potatoes and carrots quite thin so that the vegetables will be tender by the time the fish has finished cooking.For stove top preparation in a traditional tagine, see this Fish Tagine Recipe.Serves 6.
4 1/2 pounds (2 kilograms) sea bass, red snapper, or orange roughy, about 1 to 2 fish, 2 large carrots, cut into thin sticks, 2 large potatoes, peeled and thinly sliced, 3 to 4 tomatoes, thinly sliced, 2 green peppers, sliced into rings…
調理法