I know I have not been posting recipes that often these past few months, but being pregnant and also working on the Djazaïriya forum I havn't had the chance to post here. I do however want to thank everyone for their comments and questions. I appreciate them alot! And try to do my best to comment to each one!
Living in Algeria, having the Mediterranean at my doorstep eating fish and seafood has become a part of my everyday life. I must admit I have not eaten much fish in my life, before coming to Algeria. But I was seriously missing out!
Ancient Romans and Greek thought, red mullet to be a very fine fish that only the wealthy enjoyed back then. In fact, the Greeks loved it so much that they dedicated it to their God Hecates (the goddess of witchcraft) The Romans deemed it a very high commodity also, selling it for the same price as a yoke of oxen.
I would like also send a special hello to my new friends Annamaria and Eszter - two machallah wonderfully beautiful (inside and out) Hungarian Muslimahs! Koszike Eszter for reading my blog and share the link on Facebook! =)
Due to the high at content of red mullet, I think one per peron is enough - but two at the most.
serves 6 (to serve more just add more fish)
- 1 kg rouget (red mullet) deheaded and clean from the inside
- 250 g crevettes (shrimps)
- 1 onion diced fine
- handful of finely chopped parsely and cilantro
- few threads of saffron desolved in warm water
- 1 tsp paprika
- 1 TBS lemon juicee
- 1 small glass olive oil
- 3 garlic cloves minced
- 1 cup water
- harissa (or other hot pepper) to ttaste
- 2 tsp tomato paste
- small amount of flour
- salt black pepper
2 - Mix the 2 garlic, herbs and spices
3 - Stuff the inside of the rouget with the mixture
4 - Coat with the flour
5 - Gently pan fry making sure the stuffing stays inside; until well cooked
6 - Sautee off the onion and 1 garlic clove until golden in the olive oil
7 - Add in the saffron water, about one cup water and harissa.
8 - Allow to reduce slightly forming a thin sauce.
9 - Now add in the shrimp to cook through. The suace should thicken even further
Serve the dish with the shrimps on the bottom and lay the rougets on top Ladling some sauce on the rougets also (but not too much or they will get soggy.
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Thank you for your consideration and as always I pray your table is surrounded by warmth of the sun, food, laughter, family and fun!
Please give credit where credit is due!
All rights reserved.
Thank you for your consideration and as always I pray your table is surrounded by warmth of the sun, food, laughter, family and fun!
2 comments / commentaires:
well well well how can you afford to make a recipe like this fish is expensive over there?????????, you cannot be that hard up like you keep telling people
bonjour,
ce n'est pas si cher que cela, on peut très bien acheter un kg de crevettes et 6 rougets et préparer ce plat, que je cuisine une à deux fois par mois, en ce qui me concerne.
sarvenaz
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