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Moroccan Poached Spicy Carp Easy Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. Common carp have dark and rich flesh, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh with free-floating bones, slightly translucent. It is white and mild-tasting when cooked. Female carp flesh stays light; it is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g, Potassium: 726mg, Selenium: 27.5mcg, Vitamin B12: 2.5mcg, Vitamin E: 15.3 IU, and Magnesium: 64.6mg. 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Poached Spicy Carp Recipe - Moroccan recipe how to poach whole carp in the spicy broth with onion, parsley, garlic, tomato paste, salt, lemon juice, black pepper and coriander or cumin.
Ingredients:
- 1 fresh Carp (1 pound)
- 3 tbsp vegetable oil
- 2 tbsp parsley, chopped
- 1 onion, chopped
- 8 cloves garlic, chopped
- 2 tbsp tomato paste/puree
- 1/2 tsp salt
- 2 tbsp lemon juice
- 1/4 tsp black pepper
- 1/2 tsp paprika
- ground coriander or cumin to taste
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Serves/Makes: 8 - 10
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How to cook Moroccan Poached Spicy Carp:
- Place the fish in salt water and let it soak for 30 minutes. It will cut the fishy smell.
- Wash fish well; rinse and pat dry with paper towels.
- In a saucepan, heat the oil an fry the onion and parsley till the onion is soft.
- Add the garlic, tomato paste, salt, lemon juice, black pepper and coriander or cumin.
- Add the water, stir till ingredients are blended, and cook for 5-10 minutes over a medium hat.
- Lay the fish in the sacuepan, cover and poach gently over low heat until the fish is done in the spicy broth for 25 minutes.
Notes:
This Moroccan Poached Spicy Carp is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Moroccan Poached Spicy Carp serves/makes: 8 - 10
Main Ingredient: Carp
Preparation Method: Poached/Simmered
Cuisine: Moroccan
How to clean a carp:
Because carp has large scales that are embedded in the skin, better to skin the fish. To remove skin, take a sharp knife and cut the skin off in strips, or dip fish in boiling water for 25 seconds, rub the skin off, and cool under running water.
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