Monégasque-style Bis Riha

Ingredients

In the Monégasque adaptation of Bis Riha, the traditional Maldivian fish stew is infused with the flavors of the Mediterranean. The original dish typically includes Maldivian spices such as cumin, cardamom, and curry leaves, while the Monégasque version incorporates herbs like thyme and parsley, along with a hint of saffron. Additionally, the Monégasque adaptation enriches the stew with cream, adding a touch of indulgence to the dish. We alse have the original recipe for Bis riha, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or sea bass 500g (1.1 lb) white fish fillets, such as cod or sea bass
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 14g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the ground cumin, ground coriander, paprika, and saffron threads to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the canned diced tomatoes and fish or vegetable broth to the pot. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
4. 4.
   Cut the white fish fillets into bite-sized pieces and add them to the pot. Gently stir to combine the fish with the tomato-spice mixture.
5. 5.
   Pour in the heavy cream and season with salt and pepper to taste. Stir well and let the stew simmer for another 10-15 minutes, or until the fish is cooked through and tender.
6. 6.
   Serve the Monégasque-style Bis Riha hot, garnished with fresh parsley. Accompany it with crusty bread or steamed rice for a complete meal.

Treat your ingredients with care...

• Fish — Choose fresh, firm white fish fillets for the best results. If using frozen fish, make sure to thaw it thoroughly before adding it to the stew.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a lighter version, you can substitute half of the heavy cream with coconut milk.
• Serve the Bis Riha with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• Experiment with different types of white fish to discover your favorite combination of flavors.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Monégasque-style Bis Riha in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a side of crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

Garnish the Bis Riha with a sprinkle of fresh parsley on top to add a pop of color. Serve it in elegant bowls or on decorative plates to showcase the vibrant hues of the stew.