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It’s Tuesday…not even the middle of the week yet, but hopefully this recipe will give you something to look forward to cooking tonight.
I have to admit it took me a lot longer than some to fall in love with fish. As a child my parents introduced me to all foods and ingredients but as much as I wanted to like fish I just couldn’t. I’m not sure if it was the taste or just the idea of it. My mom often tells the story about how I could catch a fish in the lake at the cottage, clean it and cook it happily. But wouldn’t eat it. It’s hard to even imagine now as I LOVE FISH and love how great it is for us. Like chicken, organic trout has qualities in taste and texture that you will easily notice.
Moroccan food is a wonderful pungent flavour of saffron, paprika, cinnamon, cumin, turmeric, nutmeg and coriander…it smells as delicious cooking, as it does to eat. Morocco is such a short distance from Europe, sitting on the northern tip of the African Continent, with so many influences in their food from the Mediterranean, the middle east, Spain, Africa and Portugal, that it’s no surprise that it has a depth of flavour unlike any other place.
I was lucky enough to travel to Morocco a few years ago while travelling in Spain. It was an incredible experience that I won’t soon forget. We were staying in the South of Spain and decided to go to Morocco for a couple of days. We drove along the coast, past Gibraltar, along the cadiz-malaga hwy, to the town of Tarifa. There we caught a ferry across the Straight of Gibraltar to Tangier. It was so beautiful on the water, almost so much that I didn’t want to get off the ferry. The people were fascinating and culture unlike anything I could have imagined. I loved walking through the markets and tasting EVERYTHING. The olives were so abundant and incredible…as I walked and soaked them in with both my eyes and mouth lol. We watched men tame snakes, road camels and had an authentic meal, belly dancers and all. The smells, sights and sounds leave you mesmerized and wanting more. Morocco is the reason I travel, to experience life very unlike my own.
Traditionally this spice rub would be with chicken or beef, the two main proteins in Morocco, pork is against Muslim culture, but I love pairing it with a meaty fish like trout.