fish with chermoula

The tchermila is a sauce that can accommodate all white fish cooked in broth, baked or grilled and is kept in a covered pot, no oxidizable several days in the refrigerator.

 

For a 2 kg fish, pound, chop or go to the mixer:

2 large bunches of cilantro 2 large bunches of parsley 10 cloves peeled garlic salt to taste

then mix thoroughly with:

2 tsp. tablespoon cumin 2 tsp. tablespoon paprika chili, to taste (optional) 2 cups oil 1 cup distilled vinegar

Heat the mixture over low heat, stirring and especially do not boil (about 5 minutes).