Fish Tagine with preserved lemons and mint

The fish tagines of coastal Morocco are often made with whole fish or with large chunks of fleshy fish such as sea bass, monkfish and cod. The fish is first marinated in the classic chermoula flavoring, and the dish is given a little white wine or sherry. Serve with new potatoes or couscous and a leafy salad.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the chermoula. Using a mortar and pestle, pound the garlic and chilli/chile with the salt to form a paste. Add the coriander/cilantro leaves and pound to a coarse paste. Beat in the saffron threads and cumin and bind well with the olive oil and lemon juice (you can whizz all the ingredients together inan electric blender, if you prefer). Reserve 2 teaspoons of the mixture for cooking. Toss the fish chunks in the remaining chermoula, cover and leave to marinate in the refrigerator for 1-2 hours.

Step 2

Heat the oil in a tagine or a heavy-based casserole. Stir in the onion, carrots and celery and sauté until softened. Add the preserved lemon (reserving a little for sprinkling) with the reserved 2 teaspoons of chermoula and the tomatoes and stir in well. Cook gently for about 10 minutes to reduce the liquid, then add the stock and the wine or sherry. Bring the liquid to the boil, cover the tagine, reduce the heat and simmer for 10-15 minutes.

Step 3

Toss the fish chunks in the tagine, cover and cook gently for 6-8 minutes, until the fish is cooked through. Season to taste with salt and pepper, sprinkle with the reserved preserved lemon and the shredded mint leaves and serve immediately.