モロッコの食卓
Original traditionstewAtlantic Coast

魚と塩レモンの煮込み

Atlantic Coastに結びつくモロッコの魚介料理で、モロッコ沿岸地域を背景に、魚、塩レモンと細麺を中心にオーブンの考え方で仕上げる料理です。

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。
モロッコの食卓
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物語と味

この料理はAtlantic Coastとモロッコ沿岸地域に結びつき、忍耐、季節の素材、分かち合う食卓を通じてモロッコの食の記憶を伝えます。香辛料、甘み、煙、穀物、ソースの均衡は、土地の恵みをもてなしへ変えるモロッコ料理の力を示しています。

この体験ができる場所

魚と塩レモンの煮込みはAtlantic Coastの食卓に属します。coastal Moroccan communitiesの料理伝統が息づく場所で味わいましょう.

地図でAtlantic Coastを見るAtlantic Coastの場所を見る
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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
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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
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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
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Trout Stuffed with Couscous Almonds and Herbs

from "the moroccan collection: traditional flavors from northern africa" by by hilaire walden. a delicious and very easy dish--serve garnished with fresh mint and lemon wedges and plently of warm bread on the side.

olive oil, onion, garlic cloves, couscous, fish stock…
調理法