Fish Tagine with Preserved Lemon and Mint

 

                    The fish is first marinated in a chermoula-style flavouring,and the dish is given an additional depth of flavour with a little white wine or sherry.

Serves 4-6

• 1 quantity Chermoula "recipe below"
• 900 gr fresh fish fillets, such as cod or haddock, cut into large chunks
• 45 ml olive oil
• 1 red onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 preserved lemon, finely chopped
• 1 x 400g/14oz can plum tomatoes with their juice
• 150 ml fish stock or water
• 150 ml white wine or fino sherry
• Salt and black pepper
• Leaves from a bunch of fresh mint, finely shredded

1. First, make the chermoula, reserve 10 ml of the mixture for cooking.
2. Toss the fish chunks in the remaining chermoula, cover and leave to marinate in the refrigerator for 1-2 hours.
3. Heat the oilin a tagine or heavy-based casserole dish.
4. Stir in the onion, carrots and celery and sauté until softened.
5. Add the preserved lemon with the reserved 10 ml of chermoula and the tomatoes and stir in well.
6. Cook gently for about 10 minutes to reduce the liquid, then add the stock and the wine or sherry.
7. Bring the liquid to a boil, cover the tagine, reduce the heat and simmer for 10-15 minutes.
8. Toss the fish in the tagine, cover and cook gently for 6-8 minutes, until the fish is cooked through.
9. Season to taste with salt and pepper, sprinkle with the shredded mint leaves and serve immediately.

For the chermoula

• 2-3 garlic cloves, chopped
• 1 fresh red chilli, chopped
• 5 ml sea salt
• A small bunch of fresh cilantro
• Pinch of saffron threads
• 10 ml ground cumin
• 60 ml olive oil
• Juice of 1 lemon

1. Use a morter and pestle to pound the garlic and chilli with the salt to form a paste.
2. Add the cilantro leaves and pound to a coarse paste..
3. Beat in the saffron and cumin and bind with the oil and lemon juice.

BON APPÉTIT