Pangasius in Chermoula

Ingredients for 4 servings:

• 1 onion(s)
• 3 garlic cloves
• 1 tbsp oil
• 1 tsp mustard
• ½ tsp paprika powder, hot
• ½ tsp cumin, ground
• ½ tsp turmeric
• ½ tsp harissa
• ½ tsp coriander, crushed
• 3 tbsp lemon juice
• 200 ml fish stock
• 2 tbsp olive oil
• 2 tbsp parsley, finely chopped
• 600 g fish fillet(s) (pangasius fillet)
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onions and garlic in a tablespoon of oil in a large pan until translucent. Add the mustard, paprika, cumin, coriander seeds, turmeric, and harissa and toast briefly. Pour in the fish stock and lemon juice and bring to a boil. Season with salt and pepper. Rinse the pangasius fillet with cold water, pat dry, and season with salt and pepper. Place the fish in the pan and let it simmer in the stock over low heat. Garnish with parsley and serve. Baguette bread goes wonderfully with this!