Olives with fish head stew
Olives with fish head stew

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, olives with fish head stew. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Olives with fish head stew is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Olives with fish head stew is something that I have loved my whole life. They’re nice and they look fantastic.

Serve the stew with a drizzle of olive oil and the herbs sprinkled over, alongside obscenely garlicky bread, a good salad, and lots and lots of wine. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later. Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Place the coley pieces on top of the bean stew and cover with a lid.

To get started with this particular recipe, we must prepare a few ingredients. You can have olives with fish head stew using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Olives with fish head stew:
  1. Get Any type of fish
  2. Take Green olives(sour
  3. Take garlic
  4. Prepare turmeric
  5. Take chilli powder
  6. Prepare salt
  7. Take oil
  8. Make ready coriander powder

But we're sticking to tradition by using Herbes. This stew has many of the same ingredients of a bouillabaisse, but comes together with a few simple steps. Adding the fish in two stages allows the first addition to break down and fortify the tomato broth, and the second to add some meaty substance to the final product. This stew is great with a simple loaf of Italian bread, but would go very well with some thick pasta (like pappardelle) and.

Instructions to make Olives with fish head stew:
  1. Clean fish (any type of fish with bone or boneless can be used
  2. Marinade fish with turmeric,chilli powder n salt then fry them
  3. Fry chopped garlic in oil add tea spoon of onion paste or finely chopped onion add little bit of chilli powder,turmeric and coriander powder, cook for few minutes
  4. I had frozen olives so I defrosted them then cut the flesh from the olives
  5. Add these to the spice mixture with a bit of water and cook for 10 min or until the olives are soft
  6. Then add fried fish and mix with well
  7. Add bit of water to cover the fish and cook for 5/7min,add grated garlic and for n cook for two min

Adding the fish in two stages allows the first addition to break down and fortify the tomato broth, and the second to add some meaty substance to the final product. This stew is great with a simple loaf of Italian bread, but would go very well with some thick pasta (like pappardelle) and. Add onions, celery, and a little salt and pepper (about ½ tsp each). This one hailing from Provence, in the South of France, boasts meaty cod loins, simmered in a spicy "tomato sauce" nestled with salty capers and black olives. Easy, delicious and healthy Fish Head Stew recipe from SparkRecipes.

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