Middle Eastern · Dinner
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.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
485Calories
34gProtein
16gFat
48gCarbs
8gSugar
3gFiber
720mgSodium
65mgChol
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Instructions
1
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 yellow onion and tomato finely; mince garlic; pierce dried limes 3 times each. Chop parsley and dice red onion for garnish; combine with lemon juice in a bowl.
2
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.
3
Saute
Heat olive oil in a wide 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.
4
Build
Add diced tomato, tomato paste, tamarind paste, dried limes, 300ml hot water, and 0.5 tsp salt. Simmer over medium for 6 minutes until broth thickens to stew consistency.
5
Simmer
Lay fish skin-side down in broth, lower heat to medium-low, cover loosely, simmer 6 to 8 minutes until flesh flakes easily and skin lifts cleanly. Rest off heat for 2 minutes.
6
Rest and plate
Fluff rice and mound onto plates. Slide fish on top of rice, 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm white fish fillet
- 2 tsp baharat spice mix
- 1 tsp ground turmeric
- 1 tsp Aleppo pepper
- 1 tsp fine sea salt
- 30ml (2 tbsp) extra-virgin olive oil
- 200g (7.1 oz) yellow onion
- 4 garlic cloves
- 2 tsp ground cumin
- 300g (10.6 oz) ripe tomato
- 2 tsp tomato paste
- 20ml (4 tsp) tamarind paste
- 2 dried lime
- 300ml (1 1/4 cup) hot water
- 140g (4.9 oz) basmati rice
- 300ml (1 1/4 cup) hot water
- 20g (large handful) flat-leaf parsley
- 40g (1.4 oz) red onion
- 10ml (2 tsp) lemon juice
- 2 lemon wedge