moroccan fish taginerating:
from the BBC food site - a very useful repository. I'm going to try a variation of this tonight with my monkfish. Possibly.
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp ground nut oil
1 tsp whole cumin seeds
1 tsp ginger
1 cinnamon stick
1 preserved lemon or normal lemon, chopped
12 green olives, stoned and roughly chopped
1 tbsp home-made harrissa (see below)
125ml/4fl oz white wine
200ml/7fl oz fish stock
1 pinch of saffron
500g/1lb 2oz mixed firm fish, such as monkfish, gurnard, mackerel
100g/3½oz cherry tomatoes
couscous and coriander to serve
For the home-made harrissa
3 fresh red chillies, roughly chopped
3 garlic cloves, finely chopped
1-2 lemons, juice only
4 tbsp olive oil
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 green olives and cook for two minutes.
yo make the harrissa put the chillies, garlic, lemon juice 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, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.
serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.