Kabkabou
Fish braised with tomato, capers, olives and preserved lemon. Sharp, salty and quick.
Serves 3 · 35 min
Per portion
| Calories | 364 kcal |
|---|---|
| Protein | 37.2 g |
| Carbohydrates | 4.9 g |
| Fat | 20.8 g |
| Saturated fat | 3.2 g |
| Sugars | 3.5 g |
| Fibre | 3.2 g |
| Sodium | 2501 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 600 g white fish
- 3 tomatoes
- 2 mgharfa kbira capers
- 80 g green olives
- 1 preserved lemon
- 3 cloves garlic
- 1 mgharfa s8ira turmeric
- 3 mgharfa kbira olive oil
- a handful coriander (optional)
Method
- Soften the garlic in olive oil with the turmeric.
- Add the chopped tomato and cook to a sauce.
- Add capers, olives and sliced preserved lemon.
- Lay the fish in, cover, and braise gently ten to twelve minutes.
- Spoon the sauce over and finish with coriander.