chermoula

In Morocco, <a href="http://cooking.nytimes.com/recipes/1012763-chermoula">chermoula</a> is traditionally used as a marinade for grilled fish. You’ve used the Moroccan herb and spice blend, chermoula  in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.

Broiled Fish With Chermoula

white fish fillets,

Salt and pepper

recipe chermoula

lemon

Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.

If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

Carrot Soup with Chermoula and North African Spices - a simple healthy soup bursting with flavor. Vegan Adaptable!

Carrot Soup with Chermoula

olive oil

lbs scrubbed carrots- cut into 1/2 inch disks

½ a large onion- diced

garlic cloves-smashed

tsp Cumin seeds

stock

bay leaves

tsp kosher salt

tsp white pepper

honey

yogurt or sour cream

cumin seeds, toasted

teaspoon coriander seeds, toasted

cilantro

Italian parsley

ginger

thyme (optional)

garlic

lemon juice

chili flakes -or

salt

In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.

Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife.  Let cool slightly.

Make the Chermoula

Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.

Blend the soup using an immersion blender or in small batches in a blender  until silky smooth.

Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.

Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.

I made this for the first time today and it was AMAZING. I doubled the recipe because I had a strong feeling this was going to be great😊 I left out the yogurt and maple syrup because it was so good by itself that I just did not want to add anything more. Thank you so much for this delectable soup recipe. It is a keeper for sure.

So so soooo good. Do not omit the maple syrup or honey if you're also making the chermoula. Once you add the chermoula, it needs that extra sweetness. So So sooo good.

super recipe. the chermoula was prepared a second time with basil instead of parsley.
And I cooked it with Radish once, very white. very tasty too

This was so good! I don’t do cilantro so I subbed basil for the green sauce instead. Delicious!

This soup was outstanding! One of the best things I've ever eaten! My only variation was the parsley. I only had cilantro.

This was a delicious soup!  Amazing flavor.  I added roasted and salted sunflower seeds on top which added a nice bite to the soup.  I only had parsley for the chermoula which was delicious.  I also only had honey vanilla yogurt which I used and then added just a little bit more honey.  Will certainly make this again!

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Chermoula fish tagine

white fish fillets

ghee oil

brown onion, finely chopped

celery sticks, trimmed, finely chopped

carrots, peeled, finely chopped

can diced tomatoes

mint

Lemon wedges (optional), to serve

coriander

continental parsley

red chilli, halved, seeded, finely chopped

garlic cloves, crushed

saffron

cumin seeds

lemon, juiced

Seed and feed, who says you need a backyard? These days, home grown produce can be found in pots, on walls and even on top of garages and houses. For the first instalment of his new column sharing family-friendly recipes, Shannon Bennett raids his own urban garden to beat the dinner rush.

Chermoula snapper cooked in a bag

skinless snapper

red onion, chopped

tbs each cumin and coriander seeds

coriander parsley

tbs each sweet paprika turmeric

tbs ras el hanout (Moroccan spice mix)

tbs ground chilli

Partner crisp mixed beans with juicy, tender kingfish.

Chermoula kingfish with Moroccan beans

x 180 grams skinless kingfish fillets

onion, finely chopped

can mixed beans, rinsed, drained

capsicum

(125 milliliters) Massel chicken style liquid stock

coriander leaves

tsp sweet paprika

tsp ginger

tsp dried chilli flakes

tsp cumin

tsp coriander

tsp cardamom

tsp cinnamon

tsp ground all spice

This easy homemade Moroccan chermoula is a flavorful sauce made with preserved lemons, fresh parsley and cilantro, cumin, paprika, and olive oil. While it's perfect for fish, it's also terrific for adding flavor to shellfish, veggies, or just about anything savory. Best of all, it takes just 10 minutes to make!

10 Minute Moroccan-Style Chermoula Sauce

parsley

extra virgin olive oil

paprika

Mince the preserved lemon, parsley, cilantro, and garlic finely. Combine all ingredients in a bowl and mix well.

Keep for up to a week in the fridge and use as a marinade for fish, shellfish, veggies, or whatever you like!

Loved this with chicken thighs. Will be trying with fish next.

A friend made this for baked fish and it was wonderful.  I can't wait to have it again!

https://www.youtube.com/watch?v=CBVZVKpuX5M

This easy homemade Moroccan chermoula is a flavorful sauce made with preserved lemons, fresh parsley and cilantro, cumin, paprika, and olive oil. While it's perfect for fish, it's also terrific for adding flavor to shellfish, veggies, or just about anything savory. Best of all, it takes just 10 minutes to make!

Get the recipe: https://salimaskitchen.com/chermoula/

Top 6 chermoula recipes from across the web

The most viewed chermoula recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Broiled Fish With Chermoula

Carrot Soup with Chermoula

Chermoula fish tagine

Chermoula snapper cooked in a bag

Chermoula kingfish with Moroccan be...

10 Minute Moroccan-Style Chermoula ...

Top 6 chermoula recipes from across the web

The most viewed chermoula recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broiled Fish With Chermoula

Carrot Soup with Chermoula

Chermoula fish tagine

Chermoula snapper cooked in a bag

Chermoula kingfish with Moroccan be...

10 Minute Moroccan-Style Chermoula ...

The most viewed chermoula recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine