This bouillon of fish with moringa leaves is a clear broth made with freshly picked moringa leaves and fried fish. It is a comfort food for all Seychellois and is a highly nutritious dish blending the super food qualities of the moringa leaves and the protein and omega 3 fatty acids of the fish.
Pick leaves from moringa stems. This may take time and patience
Place all prepared leaves in a large bowl and allow to soak for a while. This will assist to dislodge any dirty as well as wash away any other contaminants.
Drain and set aside
Cut fish into bite size cubes, season with salt and cracked pepper.
Heat oil and deep fry fish until golden brown. Set aside.
Heat oil in a medium size pot
Sweat onions and add the garlic and ginger and stir for about one minute
Add the water or fish stock and bring to boil
Add the moringa leaves and then the fried fish.
Cook for about 15 minutes or until moringa leaves are tender.
Season and serve with plain boiled rice accompanied with an aubergine or pumpkin chutney
Preparing the bred mouroum leaves requires a bit of patience, because you have to carefully pick each leaf individually from its petiole, which is the stalk that attaches the leaf blade to the stem. The petioles are not digestible.
A tip that may assist in the picking of the leaves is to insert the small twigs of the bred in a plastic bag and place them in a fridge overnight and shake them vigorously the next day while still in the bag. The cold tends to dislodge some of the leaves away from the petioles shortening the preparation process.
Most fish can be used for this bouyon.