Paprika oil
A fiery fusion of extra virgin olive oil, paprika, and a secret spice medley. It paints your dishes with a brilliant red hue and burst of flavour! Substitute for your trusty olive oil sidekick.
How to use Paprika Oil
To make Zee’s Grandmothers famous Moroccan Fish you will need:
– 4 fillets white fish, 200 -250 grams fillets (best to use a firm, dense fish such as ling, halibut, sea bass, or snapper)
– 1 cup of chickpeas (cooked or from a can)
– 1 bunch fresh coriander, cut into large pieces
– 10 large garlic cloves, 5 coarsely chopped and 5 whole
– 6 large red chillies, 2 chopped and 4 whole
– 1 and 1/2 cup of water
– 1/3 cup of “Zee’s love in a jar” Paprika oil
– 4 wedges of “Zee’s love in a jar” Preserved lemon
– Salt and pepper to taste
Method:
1. In a wide thick pan warm 2 tbsp of Zee’s paprika oil, add the chopped garlic and chopped chilli, cook for a couple of minutes, keep an eye on the garlic to ensure it’s not overcooked. Add the chickpeas and half of the coriander to the pan to create a “bed” for the fish.
2. Place fish fillets on top of the cooking ingredients, add the whole chilli and garlic cloves. Add Zee’s preserved lemon and the rest of Zee’s paprika oil evenly across fillets.
3. Add 1 ½ cups of water to the pan and the rest of the chopped coriander. Cover with a lid, turn flame on high and bring to a boil. Once the water boils, reduce heat to medium, and uncover the pan. The mixture should be simmering lightly at this point. Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns red.
4. While the fish is cooking, play your favorite music and dance like nobody’s watching
5.Allow the fish to simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to approximately a quarter of what it was originally and the fish has turned a rich red colour.
Serve fish with the grain and/or vegetable of your choice and garnish with fresh coriander leaves.
Enjoy, lovers!
