World Cuisine

  • 700 g (1½ lb) fresh fish fillets, such as cod or haddock, cut into large chunks
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • finely chopped rind of 1 preserved lemon (see page 16)
  • 300 ml (½ pint) fish stock or water
  • 150 ml (¼ pint) white wine or fino sherry
  • sea salt and black pepper
  • bunch of mint, finely chopped
  • 2–3 garlic cloves, chopped
  • 1 red chilli, deseeded and chopped
  • 1 teaspoon sea salt
  • small bunch of coriander
  • pinch of saffron threads
  • 1–2 teaspoons ground cumin
  • 3–4 tablespoons olive oil
  • juice of 1 lemon

Make the chermoula. Place the garlic, chilli and salt in a mortar and pound with a pestle to form a paste. Add the coriander leaves and pound to a coarse paste. Beat in the saffron, cumin, olive oil and lemon juice.

Transfer the chermoula to a large bowl, Add the fish chunks and stir to coat well. Cover with clingfilm and leave to marinate in the refrigerator for 1–2 hours.

Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and celery and cook for 2–3 minutes until they begin to soften.

Stir in the preserved lemon rind and pour in the stock or water and wine or sherry. Bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes. Season with salt and pepper.

Add the marinated fish and the remaining marinade to the tagine, re-cover and cook gently for a further 5 minutes until the fish is cooked through. Stir a little of the mint through the tagine and garnish with the remaining mint. Serve with plain couscous, if liked.

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