Libyan fish pan with blue cheese

Ingredients for 4 servings:

• 600 g fish (redfish, zander, etc.) in cubes
• 3 small spring onions with green, in fine rings
• 3 m.-sized carrot(s), thinly sliced
• 300 ml water
• 100 g blue cheese (if you don’t like it, use the white version)
• 100 ml crème fraîche
• oil
• Lemon pepper
• ½ tsp Harissa spice mix
• possibly salt
• Dill, fresh, finely chopped

Instructions

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

Cheap and good!

Heat oil in a pan and sear the fish pieces. Sprinkle with lemon pepper and season with harissa. Set aside and keep warm. Sauté the spring onions and carrots, cover, and sauté over low heat until al dente. Add a little water if needed. Now add the cheese and fish. Heat everything again, then stir in the crème fraîche. Do not boil further, or the cream will curdle! Sprinkle with plenty of fresh dill and serve immediately. Tip: Serve with couscous and vegetables. This recipe comes from Ghat, Libya, and is eaten there at least once a week.