Seafood moghrabieh. (Credit: Jad Abou Jaoudeh)
-
Preparation 30 min
Cooking time 60 min
-
Portions
4 people
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Difficulty
Easy
Ingredients All ingredients
- Sauce:
- 3 tbsp. olive oil
- 1 large white onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 stalk celery, finely chopped
- 1 can (500 g) tomato pulp
- 1 garlic clove
- 500 ml water
- 1 tsp. salt
- Moghrabieh:
- 500 g moghrabieh beans
- 1 liter of water or vegetable stock
- 10 shrimp heads
- 200 g base sauce (see above)
- A pinch of Espelette pepper
- A pinch of saffron
- A pinch of salt
- 100 ml olive oil
- 500 g seafood of your choice (shrimp, squid, mussels, pieces of sea bass).
Preparation Seafood moghrabieh
For the sauce:
- Cook the onion, bell pepper, celery and garlic in a pan with oil until they are soft and tender.
- Add the crushed tomato pulp.
- Add water.
- Cook for 30 minutes with the pan covered.
For the Moghrabieh:
- In a nonstick skillet or casserole, sear the shrimp heads, add the prepared base sauce, the moughrabieh beans, the spices, then add the water or stock. The beans should take a pearlescent shade.Cook for about 20 minutes, then remove the shrimp heads.
- Divide the seafood among the moghrabieh beans and continue cooking for 10 to 12 minutes, or until the beans are cooked but still firm, the broth is thick but not completely absorbed, and the seafood is cooked.
- Season with salt, pepper and a drizzle of olive oil. Sprinkle with fresh herbs (basil, chives, parsley, etc.)
This recipe was translated from L'Orient-Le Jour.
Seafood moghrabieh
-
Preparation 30 min
Cooking time 60 min
-
Portions
4 people
-
Difficulty
Easy
Ingredients All ingredients
- Sauce:
- 3 tbsp. olive oil
- 1 large white onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 stalk celery, finely chopped
- 1 can (500 g) tomato pulp
- 1 garlic clove
- 500 ml water
- 1 tsp. salt
- Moghrabieh:
- 500 g moghrabieh beans
- 1 liter of water or vegetable stock
- 10 shrimp heads
- 200 g base sauce (see above)
- A pinch of Espelette pepper
- A pinch of saffron
- A pinch of salt
- 100 ml olive oil
- 500 g seafood of your choice (shrimp, squid, mussels, pieces of sea bass).
