Moroccan cuisine · Fish & Seafood

Hout Bel Kharchouf

Fish braised with artichoke hearts and green peas in a light lemon broth in the pot.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 8 artichoke hearts (fresh or frozen)
• 200 g peas (frozen)
• 2 onions
• 4 cloves garlic
• 1 bunch fresh cilantro
• 1.5 tsp cumin
• 1 pinch saffron threads
• 2 lemons
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the artichoke hearts and keep them in water with the juice of half a lemon until needed, so they don't brown.
2. Dice the onions finely, grate the garlic, and chop half the cilantro; soak the saffron threads in 3 tbsp hot water and cut the fish into 5 cm pieces.
3. Heat olive oil in a wide braising pot, sweat the onions for 6 min until translucent, toast the garlic and cumin for 30 sec, then pour in the saffron water and 250 ml water.
4. Add the artichoke hearts, season with salt and pepper, and cook covered over medium heat for 20 min until a knife tip slides in easily.
5. Add the peas and fish pieces and let steep gently covered for another 12-15 min until the fish is opaque and the peas have kept their color.
6. Season with the juice of half a lemon, scatter the remaining cilantro over it and serve with the remaining lemon wedges.