For this delightful and simple Moroccan dish, use fish fillets—monkfish or any firm-fleshed fish such as bream, turbot, haddock, cod—and have them skinned.
Recipe information
Yield
serves 4
Ingredients
1
10
1
4–5
4
Need to make a substitution?
Preparation
Step 1
Poach the fish in barely simmering (not boiling) salted water for 5–10 minutes, until the flesh looks opaque when you cut into it.
Step 2
At the same time, break the vermicelli in your hand into small pieces and cook in about 5 cups of boiling salted water with the saffron until just tender, stirring vigorously so that the vermicelli do not stick together. Drain, reserving about 1 cup of the saffron water to use as a sauce. (Keep the remainder if you like—there is very little left—to pour into a soup or a stew.) Beat the olive oil into the water, season with salt and pepper, and add the parsley or cilantro.
Step 3
Serve the fish on a bed of vermicelli, with the sauce poured over.
