Moroccan Shad With Fava Beans
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup plus 2 tablespoons extra virgin olive oil
- 4 to 6garlic cloves, sliced
- 3red peppers, cut in 1-by-2-inch slices
- 1bunch fresh cilantro, finely chopped
- 2pounds fresh fava beans in shells
- 1teaspoon salt or to taste
- 1½teaspoons sweet paprika
- Black pepper to taste
- ½teaspoon cayenne pepper (optional)
- 2pounds boneless shad filets, with roe if you like (or salmon or rockfish)
Nutritional analysis per serving (6 servings)
603 calories; 39 grams fat; 7 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 32 grams carbohydrates; 13 grams dietary fiber; 17 grams sugars; 39 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat ⅓ cup of oil in wide pan with cover. Add garlic and red peppers. Sauté slowly for 2 minutes, stirring occasionally. Add 2 cups water and bring to boil. Reduce to medium-low heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.
- Step 2
While peppers are cooking, remove fava beans from pods. Bring 6 cups of water and ½ teaspoon salt to a boil in a pot. Cook fava beans for about 4 minutes or until beans are al dente. Drain, plunge beans in iced water and slip skins off beans.
- Step 3
Add fava beans to peppers with 1 teaspoon paprika, remaining salt, black pepper and cayenne pepper, if using, along with shad and roe. Sprinkle 2 tablespoons of olive oil, remaining ½ teaspoon paprika and all but 2 tablespoons of remaining cilantro on top of fish. Simmer, covered, until shad is cooked through, about 7 to 10 minutes, adding more water if necessary. Remove fish, vegetables and sauce to a serving plate, and sprinkle remaining cilantro on top.
Private Notes
Comments
Missing the mark on many counts.
An exciting and different way to prepare fish. The peppers pick up the cayenne without being overpowered. Prepared with Pacific cod which worked well. Perhaps I'll sub large Lima beans for the fava beans, since shelling, parboiling and peeling fava beans is just a time suck. You'll need the 1/3 c of oil, and I had to add water towards the end. Don't get caught off guard. The dish takes 45 min to an hour to cook, since the sauce sautée for 30 minutes before you add the fish.