Iraqi Spiced River Fish Stew — Fish Marag Samak Iraqi
Iraqi river-fish stew with tomato, tamarind, and dried lime in a baharat-spiced broth, served over basmati rice with parsley and a fresh herb salad.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry and rub both sides with 1 tsp baharat, 0.5 tsp turmeric, 0.5 tsp Aleppo pepper, and 0.5 tsp salt; rest 5 minutes. Rinse basmati rice until water runs clear. Dice onion and tomato finely; grate garlic; pierce dried limes 3 times each. Chop parsley and dice red onion for garnish; combine with lemon juice in a bowl.
Boil
Bring 300ml hot water and 0.5 tsp salt to a simmer in a medium saucepan. Stir in rice, cover tightly on lowest heat, cook 14 minutes until liquid is absorbed and rice is tender.
Saute
Heat olive oil in a large skillet over medium-high for 1 minute. Add diced onion, cook 4 to 5 minutes until softened. Stir in garlic, 1 tsp baharat, cumin, 0.5 tsp turmeric, and 0.5 tsp Aleppo pepper; toast 30 seconds until fragrant.
Build
Add diced tomato, tomato paste, tamarind paste, dried limes, 300ml hot water, and 0.5 tsp salt. Simmer over medium for 6 to 7 minutes until broth thickens to stew consistency.
Simmer
Lay fish skin-side down in broth, lower heat to medium-low, cover loosely, simmer 7 to 9 minutes until flesh flakes easily and skin lifts cleanly. Rest off heat for 2 minutes.
Rest and plate
Fluff rice and mound onto two plates. Slide fish on top of each, ladle broth over and around. Scatter parsley-onion herb finish on top and serve lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.