Marak Samak (Fish Stew)
The city of Baghdad prides itself on making the best Masgouf around the world. Masgouf is the most popular and authentic dish in Iraq. Abu Nawas is a district on the shores of the Tigris river that dedicated to serving Masgouf to its customers. There are also many restaurants that serve Masgouf that can be found all over Iraq, especially near the Tigris-Euphrates Basin.
There are many health benefits to fish, it have low-fat and high protein. Fish is full of omega-3 fatty acids and vitamins such as D and B2 (riboflavin). These essential nutrients that the fish have it keeps the heart and brain health. Part of a healthy diet is recommended to eat fish at least two times per week. Fish is full of protein, vitamins, and nutrients that help in lowering blood pressure and help reduce the risk of a heart attack or stroke.
2 to 3 cups Leftover Crap fish or cooked fish or any of your favorite fish (make sure to debone the fish)
3 Clove of Garlic crushed
1 tablespoon Ginger crushed
1 cup Green Onions chopped
1 cup Cherry Tomatoes cut in halves
1 Red Onions sliced
1 can 6 oz Tomato Sauce
1 tablespoon Black pepper
1 tablespoon Cumin
1 teaspoon Red chili
Salt as preferred
1 tablespoon Coriander powder
In a pan add olive oil, garlic and ginger cook for 2 minutes
Add red onions let it cook for 2 to 3 minutes
Add the green onions
Add the tomato mix well and cook for 3 minutes
Add the leftover fish or cooked fish cook for 3 to 4 minutes
Add the tomato sauce let it boil then lower the heat and cover and let it simmer for 15 to 20 minutes.