Baked Awarata (sea bream) & aljotta (fish soup)


I had 2 sea breams and I decided to cut the fish heads and use them to make some fish soup.

For the soup fry some chopped onion,2 skinned chopped tomatoes,chopped garlic,a piece of fresh chili chopped. Add a teaspoon of turmeric and 1/2 teaspoon cumin ,chopped olives and 3 medium size chopped potatoes. Chopped mint ,basil,thyme and a bay leaf. 2 tablespoons tomato paste,fry a bit then add 1.50 water or fish stock. Season well then I put a stainless colander and put the fish heads in it and fit it over the fish soup pot,season the fish heads and I squeeze some lemon over them and put the lemon slice in the colander with the fish.Cover with a lid and let the soup boil then I put on low heat and let it simmer. When its ready I add half a cup of rice and leave it a few more minutes then take off the heat and let it cook in the soup until its time to serve.
For the baked awarata I line a dish with foil,put chopped spring onions,finely sliced green pepper,tomatoes,chopped basil,mint,thyme and lots of garlic,sliced olives ,I sprinkle fish seasoning,some ras el hanoud spice (mixed middle eastern DSCF9397 DSCF9382 DSCF9383 DSCF9388 DSCF9394 DSCF9395 spice) and some cumin. Season with salt & pepper,add some lemon juice& zest.Then I put the fish over it,season the fish,put parsley,mint,basil and thyme and chopped garlic ,sprinkle with turmeric and cumin ,drizzle with olive oil and some lemon juice ,then I cover with foil and cook for about 25 minutes in a 200 C preheated oven.Then I uncover and cook for a further 5 minutes or so. Served with basmati rice & salad.

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