Emirati Fish Maraq
Fish chunks, potato and carrot in a Bezar and loomi tomato stew.
Preparation: 20 min · Cooking: 45 min · Total: 1 hr 5 min · 4 servings
Ingredients
- medium tomatoes, chopped — 2
- 300 g potato, peeled and cubed
- dried black lime (loomi), pierced — 2
- 600 g fresh fish chunks — Keep raw fish refrigerated until needed. Do not rinse raw fish; avoid splashes and cross-contamination. Clean hands, tools and surfaces after raw-fish contact.
- 300 g carrot, peeled and cubed
- 900 ml fresh cooking water
- onions, chopped — 2
- 3 tbsp tomato paste
- 1.5 tbsp Emirati Bezar spice blend
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp ghee
- 1.5 tsp salt, to taste
Instructions
Prepare the stew ingredients
Keep the fish chilled while preparing the vegetables. Peel and cut the potato and carrot into similar small cubes. Pierce the whole loomi and measure the fresh water separately.
Sauté the aromatics
Heat the ghee in a deep pot over medium heat. Sauté the onions, minced garlic and ginger until golden and fragrant, without burning the garlic.
Build the tomato-spice base
Stir in the tomatoes, tomato paste, Bezar, salt and pierced loomi. Cook over medium heat for about 1 minute until fragrant, stirring so the paste does not catch.
Simmer the vegetables
Add the measured boiling water and the potato and carrot cubes. Cover with an ordinary lid and simmer over medium-low heat about 20 minutes until the vegetables begin to soften.
Check vegetables: 1200 seconds
Gently poach the fish
Lower the fresh fish chunks into the simmering stew. Cover and simmer gently about 15–20 minutes, until the fish is cooked through. Avoid vigorous stirring so the pieces stay intact.
Check fish after 15 minutes: 900 seconds
Check fish and vegetable doneness
Measure the thickest part of each fish chunk, away from bone: at least 63°C (145°F). It should be opaque and flake easily. Check that both potato and carrot are tender before serving; time alone is not proof.
Serve the stew
Remove the whole loomi before serving, or warn diners not to bite into it. Serve the hot stew with separately prepared white rice if desired; rice is an optional accompaniment, not included in this ingredient allowance.
Chill and reheat the entire portion safely
Divide leftovers into shallow containers and refrigerate promptly within 1 hour at or below 4°C. Use within 24 hours.
Tips
- Ingredient amounts follow the selected yield; numeric examples in the method describe the base batch. Use a suitably sized pot or separate comparable pans for larger batches. Timers are readiness-check reminders, not safety guarantees, and do not multiply with portions.
Common mistakes
- Do not treat the stated time as proof of doneness; check the texture and any required thermometer reading.
Substitutions
- Use the stated master ingredients; alternative grains or proteins need their own tested cooking method.
Storage
Divide leftovers into shallow containers and refrigerate promptly within 1 hour at or below 4°C. Use within 24 hours.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout, including solid centres. Stir and check several places with a food thermometer. Discard reheated leftovers; reheating cannot repair improper storage.
About this recipe
The owner uses one household fish-stew master for both Maraq and Saloona. Names and preparations vary between Gulf households.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.