Hut Mamar

A Moroccan Recipe for ‘a Large Fish’

Preparation info

  • Serves

    Six

    • Difficulty

      Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Method

Another recipe recorded by the Marquis of Bute. Various fish could be used. I suggest a mérou, liche or amberjack. Buy 1¼ to 1½ kg (2¾–3¼ lb) cleaned weight.

Crush the white of a leek in a mortar with a tablespoon of chopped chervil and a teaspoonful of cumin seeds. Mix this in a bowl with 1 teaspoonful of salt, 2 of red pepper and 450 ml (8 fl oz) of olive oil.

Cover the bottom of a fairly deep earthenware dish with sprigs of parsley, lavishly. Lay the fish, cut into steaks about the size of the palm of your hand, on this bed and pour the sauce over all. Add 8 tablespoonfuls of water and 5 of lemon juice. Bring to the boil and simmer, covered, for 30 minutes.

‘Take the fire from below and put a tray covered with live embers over the cooking dish. Cook thus from above for 20 minutes, basting occasionally. Serve in the same dish.’ (Or finish the dish off in the oven.)