1- Island Khoresh
2- Seafood Khoresh
Recipe By Peel St, Adelaide, Australia
- 2 tbsp olive oil
- 25 gm butter, diced
- 2 onions, finely chopped
- 1 tsp ground cinnamon
- 4 cardamom pods, crushed
- 400 ml freshly squeezed orange juice
- 350 ml chicken stock
- 400 gm skinless snapper fillets, cut into 4 pieces
- 16 cockles, scrubbed
- 16 black mussels, debearded and scrubbed
- 8 uncooked prawns, peeled and cleaned
- 1 medium squid (about 120 gm), cleaned and sliced into 2cm-wide strips
- 1 carrot, julienned
- 2 oranges, segmented
- 1 tsp orange-blossom water
- Juice of 1 lime
- 80 gm pistachios, roasted and lightly crushed
- ¾ cup each (loosely packed) mint, coriander and flat-leaf parsley, coarsely chopped, plus extra to serve
- 40 gm flaked almonds, toasted
- To serve: boiled moghrabieh (see note)
- 200 gm caster sugar
- Finely sliced rind of 1 orange
- For candied orange zest, boil rind in a small saucepan over medium-high heat to remove bitterness (8-10 minutes), then drain. Stir sugar in a small saucepan with 250ml water to dissolve, then bring to the boil, add rind and simmer until syrupy (8-10 minutes). Transfer with a slotted spoon to a tray and set aside to cool (discard liquid).
- Heat oil and butter in a large saucepan over medium heat, add onion and stir occasionally until tender (5-6 minutes), then add spices and cook until fragrant (1-2 minutes). Increase heat to high, add orange juice and stock, season to taste and boil until reduced by half (15-20 minutes).
- Reduce heat to low, add snapper, cockles, mussels, prawns and squid and half the carrot. Cover with a lid and cook until seafood is just cooked through (5-7 minutes). Transfer seafood with a slotted spoon to a serving platter and cover with foil to keep warm.
- Add half the orange segments to pan with remaining carrot, orange-blossom water, lime juice, half the pistachios, candied orange zest and herbs. Pour mixture over fish, scatter with almonds, and remaining pistachios and orange segments, and extra herbs. Serve warm with moghrabieh.