MOROCCAN CHRAIMI

MOROCCAN CHRAIMI

INGREDIENTS

250 ml water
60 ml Olive oil
180 gm Tomatoes, diced small
1/2 tsp red Habanero flakes,
¼ tsp gnd Cloves
3 bay leaves
1 tbls Paprika
8 Garlic cloves
1 bunch Parsley
1 bunch Coriander
1/2 preserved lemon, skin only, rinsed
1 red Capsicums, thinly sliced
8 x 150 gm pieces salmon fillet

Method

1. In a large pot, bring the water, Oil, Tomatoes, red Habanero flakes, Cloves, Bay leaves, and Paprika to a boil. Coarsely grind the Garlic, Parsley, Coriander, and preserved Lemon in a food processor using the pulse button. Add the ground mixture to the pot and stir. Add the red Capsicum and the Fish and bring to a boil. Reduce the temperature to medium and cook covered for 20 mins. Serve hot or at room temperature, topping each serving with the sauce. Makes 8 servings.