Moroccan Recipes_ Discover Delicious Moroccan Cooking with Easy Moroccan Recipes (2nd Edition)

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Directions

1. Get a blender: combine in it the parsley,
   cilantro, garlic, cumin, lemon juice, salt, and
   1 tbsp of the olive oil. Process them until
   they become smooth.


2. Add the rest of the oil in a steady stream
   while blending all the time. Coat the fish
   fillets with the herbs mix. Place them in the
   fridge.


3. To make the clam stew: place a large pan
   over medium heat. Heat the oil in it. Sauté
   in it the garlic with shallot for 2 min.


4. Stir in the sausages and cook them for
   3 min. stir in the wine with clams and
   tomato. Cook them until the clams open.


5. Adjust the seasoning of the stew with some
   salt and pepper. Stir in the lemon juice then
   turn off the heat.


6. Place a large skillet over medium heat. Fill
   1/4 of it with olive oil in it. Fry in it the
   fish fillets for 4 to 6 min on each side until
   they become golden brown.


7. Serve your fish fillets warm with the stew.


8. Enjoy.

Fried Rock Fillets with Clams Stew

Prep Time: 30 mins

Total Time: 2 hrs 30 mins

Ingredients

1/3 C. chopped fresh parsley
1/3 C. chopped cilantro
2 garlic cloves
1 tbsp toasted cumin seed (see note)
2 tbsp fresh lemon juice
4 tbsp extra virgin olive oil
Salt
24 oz rockfish fillets
1 green onion, slivered, for garnish
FOR THE CLAM AND CHORIZO SAUCE
12 -20 small clams (3-5 per person)
3 tbsp extra virgin olive oil
1 tbsp minced garlic
1 tbsp minced shallot
1/2 C. chopped tomato
1 lb chorizo sausage, casing removed
and sausage crumbled (or other
flavorful sausage)
1/2 C. white wine
Salt and pepper
1 lemon, juice of, strained

Servings per Recipe: 4

Calories 950.5

Fat 70.1g

Cholesterol 193.1mg

Sodium 1701.8mg

Carbohydrates 8.9g

Protein 63.6g

Fried Rock Fillets with Clams Stew