Casablanca Fish Casing

Casablanca Fish Casing is a delightful and aromatic dish that represents the fusion of cultures along the Moroccan coast. This dish is known for its rich flavors, distinctive blend of spices, and succulent texture. The city of Casablanca, with its bustling ports and vibrant culture, has historically been a melting pot for various cuisines. Influences from Berber, Arab, Moorish, and French culinary traditions have converged to create this unique dish. Traditionally enjoyed during festive gatherings and family meals, it captures the essence of Moroccan hospitality.

Ingredients

• White fish (such as grouper or sea bass) - 1kg, cleaned and filleted
• Couscous - 500g
• Onions - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Coriander - 1 bunch, chopped
• Parsley - 1 bunch, chopped
• Lemon - 1, juiced
• Olive oil - 100ml
• Saffron - a pinch, soaked in warm water
• Cumin - 1 tsp
• Paprika - 1 tsp
• Turmeric - 1 tsp
• Salt - to taste
• Black pepper - to taste
• Tomatoes - 3 medium, diced
• Red bell pepper - 1, sliced
• Green bell pepper - 1, sliced
• Capers - 2 tbsp
• Green olives - 100g, pitted and sliced
• Water or fish broth - 500ml

Preparation

1. Begin by preparing the fish. Ensure it is cleaned and the fillets are free of bones. Cut into large chunks for easier cooking.
2. In a large bowl, combine the juice of lemon, half of the olive oil, saffron water, cumin, paprika, turmeric, salt, and black pepper to taste.
3. Add the fish chunks into the marinade, ensuring they are well coated. Allow to marinate for at least 30 minutes.
4. While the fish is marinating, prepare the vegetables. Chop the onions, mince the garlic, and dice the tomatoes. Slice the red bell pepper and green bell pepper into thin strips.

Cooking Process

1. In a large pot or tagine, heat the remaining olive oil over medium heat. Add the chopped onions and sauté until translucent.
2. Add the minced garlic and cook for an additional minute, stirring continuously.
3. Stir in the diced tomatoes, red bell pepper, and green bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
4. Pour in the water or fish broth. Bring to a gentle simmer.
5. Carefully add the marinated fish chunks to the pot. Cover and simmer for approximately 20 minutes or until the fish is cooked through. (Set a timer for 20 minutes)
6. Once the fish is cooked, gently mix in the couscous to absorb the flavors of the broth. Add the capers and green olives.
7. Cover the pot again and allow the dish to continue cooking on low heat for an additional 10 minutes. Stir occasionally to ensure even cooking. (Set a timer for 10 minutes)

Serving Suggestions

Garnish with freshly chopped coriander and parsley before serving. Casablanca Fish Casing is best enjoyed hot, accompanied by warm flatbread or a side of mixed greens salad. The lightness of the couscous and the zest of the lemon marinade make for an exquisite combination, offering a taste that is both refreshing and hearty. To truly embrace the traditional Moroccan experience, pair the meal with a mint tea, which complements the spices and enhances the culinary travel through culture.