fish tagine

This is a variant on another recipe and is a work in progress; I cooked it with some fresh ginger, more preserved lemons and a whole pepper, and we decided that it had a surfeit of all three. I'll try it as below next time.

1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp ground nut oil
1 tsp whole cumin seeds
1 cinnamon stick
a quarter of a preserved lemon or normal lemon, chopped
half a red bell pepper, chopped and blanched
1 tbsp home-made harrissa (see below)
125ml/4fl oz white wine
200ml/7fl oz fish stock
1 pinch of saffron
500g/1lb 2oz cod, or other fish
rice (or cous cous) and coriander to serve

For the home-made harrissa
2 fresh red chillies, roughly chopped
3 garlic cloves, finely chopped
juice of half a lemon
juice of 1 lime
generous teaspoon of tamarind paste
4 tbsp olive oil
salt
freshly ground black pepper

heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.

add the cumin, ginger, cinnamon stick, preserved lemon and red pepper, and cook for two minutes.

to make the harrissa put the chillies, garlic, lemon juice, lime juice, tamarind paste and olive oil into a food processor and blend into a rough paste.

stir in the harrissa and cook for one minute.

add the wine and fish stock and the saffron and bring to a gentle simmer.

add the fish and cook for a couple of minutes, season with salt and pepper and cover. Cook gently for 6-7 minutes.

serve on a bed of rice or steamed couscous and sprinkle with freshly chopped coriander.