Cod Croquettes and Chive Dip

Summer is here and Ramadan is just around the corner, this is why I have decided to prepare something easy and simple for lunch with the delicious fish; Cod. The origin of this recipe is from Portugal. The Portuguese are fond of this fish, and the recipe has spread across the Mediterranean. I made an Algerian version, both … Continue reading

Sardine Croquettes

I’ve decided no sweet’s for Fiesta Friday but instead, a simple recipe with fresh sardines! A Sardines are beautiful little fish, inexpensive and delicious grilled, marinated or like today as spicy croquettes. Thank you Angie from The Novice Gardener  and thanks to Caroline @Caroline’s Cooking and Elaine @foodbod for co-hosting this week Fiesta Friday ! Serves: 12 pieces Ingredients: … Continue reading

Stuffed Calamari

We love calamari at home when we went to buy fish I couldn’t resist to buy them. Serves 4 Ingredients: (For the Calamari) 4  medium fresh calamari tubes (cleaned, keep the tentacles for the stuffing) 1 brown onion 1 bunch of coriander Chopped tentacles A pinch of salt A pinch of black pepper 150g of … Continue reading

Mackerel Escabeche

Escabeche is a Spanish dish that is  also very popular throughout the Mediterranean region. This is a marinade made with olive oil and vinegar with fish like sardines, mackerels and bonitos. Always eaten the following morning. I bought fresh mackerels for this recipe Serves 4 Ingredients: 8 fresh Mackerels 2 white onions 6 cloves of garlic … Continue reading

Grilled Hamour with Potatoes and Aioli

Hamour is a fish of sea bass family (called Hamour in Dubai or Merou in French). This type of fish is famous in the Gulf region. Aioli is a garlic sauce from South of France (Provence), is similar to mayonnaise but this one is made with olive oil, egg yolk, garlic and lemon juice. Perfect … Continue reading

Spicy Shrimp and Penne.

Serves 4 Ingredients: 500g of Penne pasta 1kg of Tiger shrimps 4 tablespoons of olive oil 4 cloves of garlic Pinch of pepper Pinch of salt 1 bunch of parsley 1 teaspoon of harissa (spicy paste from North Africa) Procedure: Wash your shrimps, remove the head, the shell and the black vein with your fingers … Continue reading