This is a delicious recipe, you can use it with just about any seafood you like. We made it with some fish that Hector gave us, and some squat lobsters. Any mixture of fillets of white fish, mussels, prawns, etcetera could be used. I started with a recipe in ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi. A few adaptations were made – I want to use local fresh seafood, and good cooking tomatoes are not always available.
- 2 tbsp olive oil
- 4 cloves of garlic, sliced
- 2 fennel bulbs, cut into thin segmental wedges
- 1 large firm-fleshed potato such as Maris Piper, or 200g of any waxy potatoes, cut into 1.5cm cubes.
- 700 ml fish, vegetable or chicken stock
- 1/2 a medium preserved lemon, finely chopped
- 1 red chilli
- 1 tin of chopped tomatoes
- 1 tbsp sweet paprika
- a pinch of saffron
- chopped fresh parsley
- mixed prepared seafood – enough for four people, around 600g
- 3 tbsp raki or similar spirit
- 1 tsp dried tarragon
- salt and pepper
- Put a wide casserole dish over a low heat, and add the olive oil, and gently fry the garlic for a couple of minutes
- Add the fennel and potato, and cook for a further three to four minutes
- Add stock, preserved lemon, a pinch of salt and black pepper, and bring to a simmer. Cook for around 12 minutes, until the potatoes are done.
- Add the chilli, tomatoes, paprika, saffron, half the parsley, tarragon, and cook through for another few minutes. Add the raki and bring to the boil.
- Add the seafood, and enough boiling water to cover, bring back to the boil and cover, cooking fast for three to five minutes, until the fish is just done.
- Serve over couscous, garnished with chopped parsley.
The original recipe suggests taking out the seafood once it is cooked , and then adding the raki, reducing the sauce then adding the fish back in. I didn’t have the patience.
We had some white fish in the freezer, so I had another go at making this, from a recipe book called Moro. The first time I made it, the fish was wildly over-cooked, so it is adapted to take cognisance of the random bits of fish we sometimes get.
- Approximately 600g fish – white fish fillets, prawns, etcetera
- A bag of approx 20 small salad potatoes
- 3 tbsp olive oil
- 4 garlic cloves
- 15 cherry tomatoes
- 4 green peppers
- 2 tbsp oily black olives
- 100ml water
- salt and pepper
- 2 cloves of garlic
- 1 tsp salt
- 2 tsp ground cumin
- juice of 1 lemon
- 1/2 tbsp red wine vinegar
- 1 tsp paprika
- 1 bunch fresh coriander
- 1 tbsp olive oil.
- Make the marinade. Crush the garlic to a paste with the salt.
- Add the cumin and paprika, and continue to crush together, adding the other ingredients until reasonably well blended.
- Cut the fish into portions
- Mix about two thirds of the marinade mix with the fish, cover and set aside.
- Next, prepare the other ingredients:
- Boil the new potatoes in salted water for 15 minutes, then drain, cool and peel. Cut into halves.
- Slice the four garlic cloves
- Cut the cherry tomatoes in half
- Take the stems off the green peppers, and scrape out the seeds. Put them in a microwave dish with a lid and cook on high for about seven minutes. Take them out, and remove the lid after a couple of minutes. Peel the outer skin off the cooked peppers. Chop the peppers into strips.
- In a medium pan, heat the olive oil, and over a medium heat, fry the garlic for a couple of minutes until it starts to brown.
- Add the tomatoes, and continue to cook for a couple of minutes.
- Add the green peppers and the rest of the marinade, and cook for a couple of minutes
- Put the cooked potatoes in the bottom of a large flat casserole dish or tagine dish. Cover with most of the tomato mixture, then add the fish in a layer, still coated with the marinade. Then complete with the rest of the tomato mixture, and the olives.
- Add 100ml hot water, and cook for a further 6 minutes or so, until the fish is just cooked through.
Serve with bread and salad.
Another new recipe book with a middle eastern flavour, ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi. This book is actually not so new to me, but I haven’t used it much. But then we had visitors who were looking at it, and Hector came in with a large pollock. This makes 4 very large portions.
- 3 tbsp olive oil
- 2 onions, peeled and sliced (1cm slices)
- 1 tbsp coriander seeds
- 2 peppers (red and/or yellow), sliced (1cm slices)
- 2 garlic cloves
- 3 bayleaves
- 1 tbsp curry powder
- 1 can of chopped tomatoes
- 2-3 tsp sugar (I used basra date syrup instead)
- 5 tbsp cider vinegar
- 1 pollock, or around 500g of white fish, divided into pieces
- plain flour seasoned with salt and pepper
- 2 eggs, beaten
- salt and pepper to taste
- Preheat the oven to 190C
- Heat 2 tbsp of olive oil in a large pan, and add the onions with the coriander seeds. Cook on a medium heat for around five minutes.
- Add the peppers and cook for a further ten minutes
- Add the garlic, bayleaves, curry powder, and tomatoes. Cook for another eight minutes.
- Add sugar, vinegar, around 1 tsp salt and pepper, and cook together for another five minutes.
- Meanwhile, heat the other 2 tbsp of oil in a frying pan. Sprinkle a little salt on the fish, dip into the seasoned flour and then into the egg, and fry each portion for around 3 minutes, turning once.
- In a casserole dish, add the fish and the cooked sauce, so that the fish is at the bottom of the pan. Add around 250ml hot water to ensure that the fish is immersed.
- Place the pan in the oven for 10-12 minutes until the fish is cooked. Remove from the oven and allow the curry to cool to room temperature.
This dish can be eaten warm, as it is. It is better after a night in the fridge. Try garnishing with coriander leaves. We served this with bread.