Chermoula for Fish I

Name: Chermoula for Fish I
Cuisine: Moroccan
Ingredients: salt, to taste; juice of ½ lemon; 1 large sweet onion, peeled and finely chopped; 4 small cloves garlic, peeled and finely chopped (or 2 large cloves); 1 packet (heaped ½ teaspoon) powdered saffron; 6 tablespoons each chopped fresh green coriander and flat-leafed (Italian) parsley; 6 tablespoons each chopped fresh green coriander and flat-leafed (Italian) parsley; 6 tablespoons olive oil; 4 small cloves garlic, peeled and finely chopped (or 2 large cloves); ½ teaspoon powdered cumin; ¼ teaspoon sweet red pepper; ⅛ teaspoon hot red pepper

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This fragrant seasoning mix is equally good with fish or poultry – and (minus the saffron) makes an excellent seasoning for lamb and beef. Then, just remove the chopped fresh coriander, add cinnamon to taste, and you will have an aromatic ‘flavourer’ for pigeon and game in the Moroccan manner.

Ingredients

1 large sweet onion, peeled and finely chopped
4 small cloves garlic, peeled and finely chopped (or 2 large cloves)

Africa
Morocco
Azemmour
Safi
Carthaginian
El Jadida
Essaouira
Spice Mix
Vegan
Gluten-free
Mediterranean

Method

Combine all the ingredients in a small bowl.