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Middle Eastern Recipes >  Seafood >  Soups & Stews >  Marake Kaloune >

 

Marake Kaloune

Djiboutian fish stew

• 1-1/2 LBS potatoes, peeled & sliced into rounds

• 2 onions, sliced into rings

• 4 okra, chopped

• 3 small eggplants, diced

• 4 medium tomatoes, blanched, peeled & diced

• 2 TBS tamarind paste

• 2 cloves garlic, minced

• Salt & black pepper to taste

• 1-1/2 LBS fresh fish filets (mullet, sea bass, sole or tilapia)

• 1 C white rice

• Water

• 1 bunch fresh parsley, chopped

• Vegetable oil (for frying)

In a large skillet, cook potatoes in oil until browned. Add onions; cook and stir until golden. Add the okra, eggplant and tomatoes; stir in tamarind paste and season with garlic, salt and black pepper. Add fish and rice; pour in just enough water to cover ingredients. Bring mixture to a boil; reduce heat to simmer and add chopped parsley. Cover and cook for about fifteen minutes or until rice is tender. Serve at once.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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