Moroccan cuisine · Dough, Pasta & Rice

Rouz bel Hout wa Kosbor

Rice cooked with cod pieces, tomato, and plenty of cilantro in a covered pot, until the fish rests on top of the rice.

Ingredients · for 4 servings

• 350 g long-grain rice
• 500 g cod fillet
• 1 bunch fresh cilantro
• 4 tomatoes
• 2 onions
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 tsp cumin (ground)
• 1 tsp paprika (sweet)
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the fish into 4 cm pieces and marinate for 20 min with chopped garlic, cumin, paprika, the juice of half a lemon, 2 tbsp olive oil, salt, and pepper; meanwhile rinse the rice in cold water.
2. Finely dice the onions, peel, seed, and dice the tomatoes, and roughly chop the cilantro.
3. Heat the remaining olive oil in a wide pot and sweat the onions for 6 min until translucent, then toast the tomato paste for 1 min and add the diced tomatoes.
4. Reduce uncovered for 5–6 min, until the sauce thickens, stir in half the cilantro, mix in the drained rice, pour in 650 ml hot water, season with salt, and cook covered over low heat for 10 min.
5. Lay the fish pieces with their marinade on top of the rice, cover again, and let cook for another 12–14 min, until the rice has absorbed the liquid and the fish is white and firm.
6. Remove from the heat, let rest for 5 min, sprinkle with the remaining cilantro, and serve from the pot with wedges of the second lemon half.