Marka (or Mreika) from Mediterranean Seafood by Alan Davidson
Take a roomy cooking pot and heat a small amount of olive oil in it. Cook the chopped onion in this until it turns golden. Then add the cayenne, followed by the cumin and garlic mixed together. Be ...
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Chef's knife
- Cutting board
Ingredients
- olive oil
- 1 large onion, chopped
- 1 tsp cayenne (piment rouge piquant)
- 1 tsp cumin (kamoun)
- 1 clove garlic, crushed
- ½ kg (1 lb 2 oz) tomatoes
- 2 hot green peppers
- salt
- 1 kg (2¼ lb) pataclés
- 4 small rascasses
- 1 piece mérou (grouper ff.) weighing 250 g (9 oz)
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