MOROCCAN FISH STEW
Steps:
- Use a wide, shallow pot, if possible. This is important because the pot liquid is less likely to dry out.
- If you're using frozen fish, thaw it and put it to soak in cold water to cover; squeeze half a lemon into the water. Fresh fish doesn't need the lemon water treatment.
- Let the fish soak for 10 minutes, then rinse it. Slice the fish into pieces about three fingers wide. Put the slices aside.
- Place the cilantro or parsley on the bottom of the pot.
- Place the vegetables on top of the greens and set the pieces of fish on top of the vegetables.
- Sprinkle vegetable and fish with the dry spices.
- Pour the olive oil over the whole thing.
- Add no water nor any other liquid. The ingredients will release their juices and form a thin but rich sauce. Cover the pot and set it over a medium flame.
- Check it after 20 minutes, making sure that it's not drying out.
- When the vegetables are cooked through and the liquid has cooked down to a thin sauce, it's ready: it should take about 30 minutes total.
- Serve it hot, with plenty of bread to sop up the delicious sauce.
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