Moroccan fish (chut b’chi zyu)

Lightly spiced with turmeric, paprika, chilli and garlic, and simmered with capsicum and coriander, this seafood dish is full of flavour yet simple to prepare on a Friday night.

Credit: Brett Stevens

• serves

  6

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1 bunch coriander, chopped, plus coriander leaves, to serve
• 1 bunch baby (Dutch) carrots, peeled, halved lengthwise
• 2 red capsicums, seeded, membrane removed, sliced
• 1 dried long red chilli, crushed
• 6 garlic cloves, 3 sliced and 3 crushed
• 1 kg skinless firm white fish fillets, cut into 6 cm pieces
• 1 tbsp ground turmeric
• 2 tbsp sweet paprika
• 125 ml (½ cup) olive oil

Instructions

Place chopped coriander, carrots, capsicum, chilli and sliced garlic in a large saucepan. Arrange fish pieces on top.

Mix turmeric, paprika, crushed garlic, oil and 250 ml water in a bowl and season with salt. Pour over fish.

Place saucepan over medium heat, cover and cook for 20 minutes. Remove lid and cook for a further 5 minutes. Scatter with coriander leaves, to serve.

Photography by Brett Stevens

As seen in Feast magazine, Feb 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.