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Mashkoul (fish rice): recipe illustration
Pasta & rice

Mashkoul (fish rice)

Rice flavoured with spices and caramelised onions, cooked with whole or filleted fish. An emblematic dish of the Gulf coasts, traditionally eaten by hand around a large shared platter.

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Ingredients

Ingredients

Épices

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the rice until the water runs clear, then leave it to drain. Season the fish fillets with salt, pepper and the juice of a lemon.
  2. Fry the fillets in half the oil for 3 minutes on each side, then set aside.
  3. In the same oil, caramelise the sliced onions over medium heat for 15 minutes until deep brown.
  4. Add the grated tomatoes, the tomato paste, cumin, turmeric, cinnamon, cloves and cardamom, and cook for 5 minutes.
  5. Stir in the rice and toast it for 2 minutes, coating it in the spices, then pour in the hot salted water and bring to the boil.
  6. Cover and cook over very low heat for 20 minutes, then arrange the fish fillets on top of the rice, cover again and let rest off the heat for 10 minutes before serving.

Variations and tips

Whole fish version. Use a 1 kg whole fish, scored on both sides, and extend the cooking time by 10 minutes.

Using what's available locally. Red snapper can be hard to find; sea bream, sea bass or cod are very good substitutes.

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Original Ecomely recipe.