World Cuisine

  • 750 g (1½ lb) firm white fish fillets, such as cod, sea bass or monkfish, pin-boned, skinned and cut into 5 cm (2 inch) chunks
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 6 cardamom pods
  • 4 tablespoons olive oil
  • 2 small onions, thinly sliced
  • 2 garlic cloves, crushed
  • ¼ teaspoon turmeric
  • 1 cinnamon stick
  • 40 g (1½ oz) sultanas
  • 25 g (1 oz) pine nuts, lightly toasted
  • 150 ml (¼ pint) Basic Fish Stock (see page 15)
  • finely grated rind of 1 lemon, plus 1 tablespoon juice
  • salt and pepper
  • chopped parsley, to garnish

Season the fish with salt and pepper.

Use a pestle and mortar to crush the cumin and coriander seeds and cardamom pods. Discard the cardamom pods, leaving the seeds.

Heat the oil in a large, shallow frying pan and fry the onions gently for 6–8 minutes until golden. Add the garlic, crushed spices, turmeric and cinnamon and fry gently, stirring, for 2 minutes. Add the fish pieces, turning them until they are coated in the oil. Transfer the fish and onions to an ovenproof casserole dish and scatter with the sultanas and pine nuts.

Add the stock and lemon rind and juice to the frying pan and bring the mixture to the boil. Pour the mixture around the fish, then cover and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 40 minutes. Garnish with parsley before serving.

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