Moroccan Fish Tagine
RecipeMan
Show Name: Fruits Of The Sea
Recipe Archive: http://uk-recipes.com/
27 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
Moroccan Fish Tagine
Recipe By : Rick Stein
Serving Size : 4
Categories : Fruits Of The Sea
2 Tbsp olive oil, plus extra for brushing
2 celery sticks, chopped
1 carrot, chopped
1 small onion, chopped
1/4 preserved lemon, finely chopped
4 plum tomatoes, sliced
600ml/1 pint fish stock
8 small new potatoes, cut lengthways into quarters
2 red mullet, ocean perch or grey-- mullet, weighing about 450g/1lb each,
filleted
8 black olives, halved
1 tsp chopped fresh coriander
1 tsp chopped fresh mint
salt and freshly ground black pepper
For the charmoula:
2 Tbsp roughly chopped fresh coriander
3 garlic cloves, chopped
1 1/2 tsp ground cumin
1/2 red finger chilli, seeded and chopped roughly
1/2 tsp saffron strands
4 Tbsp extra virgin olive oil
1 lemon, juice only
1 1/2 tsp paprika
1 tsp salt
For the charmoula, put all the ingredients into a food processor and blend
until smooth. Heat the oil in a large pan, add the celery, carrot and
onion and fry gently for 5 minutes, until softened but not browned. Add
half the chopped preserved lemon, 2 tbsp of the charmoula, the tomatoes
and the stock. Bring to the boil and simmer for 30 minutes, then add the
potatoes. Simmer for 6-8 minutes until tender. Preheat the grill to high.
Brush the fillets of fish with olive oil, season with salt and pepper and
then cut each diagonally in half. Grill, skin-side up, for about 6
minutes. Stir the olives, the rest of the charmoula and the remaining
preserved lemon into the sauce and check the seasoning. Put the fish in
four warmed soup bowls, spoon over the sauce and sprinkle with the chopped
coriander and mint.
Recipe Author: Rick Stein
Recipe Source: Fruits Of The Sea
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