Fish stew with rice


Hammour fillet: 500 grams (fish)
Tomatoes: 4 grains (peeled and chopped)
Garlic: 3 cloves (chopped)
Parsley: 1 tablespoon (chopped)
Green Coriander: 1 tablespoon (chopped)
Yellow node: 1 teaspoon
Fish seasoning: 1 tablespoon (or a mixture of cumin, sweet pepper and black pepper)
Salt: pinch
Black pepper: sprinkle (hot)
Olive oil: a quarter cup

How to prepare

  In a medium-sized bowl, place grouper fish fillet with spices, yellow knots and salt, and then fry over medium heat with olive oil on both sides until maturity.
  Lift the fish and drain.
  In the same frying pan, saute chopped garlic, chopped parsley and chopped cilantro on medium heat for 3 minutes.
  Add spices and yellow knots to the mixture.
  Add the peeled and chopped tomatoes.
  Add grouper fillet and cook over medium heat for 5 minutes.
  Serve hot with white rice.

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