Entree: United Arab Emirates – National Cuisine – Al Madrooba (Savory, thickened stew of desalted salted fish cooked with spices and a flour-based gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 1 lb (450 g) salted white fish (such as salted cod), rinsed and soaked
- Water for soaking and poaching as needed
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) ghee or unsalted butter
- 2 medium onions, thinly sliced, about 8 oz (225 g) total
- 4 garlic cloves, minced
- 3/4 cup (90 g) all-purpose flour
- 4 cups (960 ml) fish stock or water (use soaking liquid if reduced and de-salted)
- 1 tsp (2 g) ground fenugreek (helba)
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) turmeric
- 1 tsp (6 g) salt, or to taste after checking fish saltiness
- 2 tbsp (30 ml) lemon juice, fresh
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Lemon wedges for serving

Instructions

1. Rinse the salted fish under cold running water and soak in several changes of cold water for 6–12 hours to remove excess salt; shorter soaking for less salty fish. Drain and reserve some soaking liquid if lightly salted.
2. Place the soaked fish in a pot, cover with fresh water or reserved soaking liquid, bring to a gentle simmer and poach for 10–12 minutes until cooked through. Drain, remove skin and bones, and flake the fish finely with a fork; set aside.
3. In a heavy saucepan or deep skillet over medium heat, warm the olive oil and ghee. Add the sliced onions and cook, stirring, until soft and translucent, about 8–10 minutes.
4. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the flour and cook, stirring constantly, 2–3 minutes to make a light roux (do not let it brown).
5. Gradually whisk in 3 cups (720 ml) of the fish stock or water to the roux until smooth; bring to a gentle simmer to thicken. Add remaining stock as needed to reach a porridge-like consistency; simmer 5 minutes.
6. Stir in the flaked fish, ground fenugreek, black pepper, cumin, turmeric, and salt. Reduce heat to low and simmer, stirring occasionally, 8–12 minutes to meld flavors and loosen the mixture slightly. Adjust thickness with additional water or stock if it becomes too stiff.
7. Finish with the lemon juice and check seasoning, adding more salt only if necessary. Remove from heat and let rest 5 minutes so flavors settle.
8. Spoon Al Madrooba into a serving dish, garnish with chopped cilantro or parsley and lemon wedges, and serve hot with steamed rice or flatbread.