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Jambihotels (tourism) and Moroccan fish tagine with coriander couscous (recipes)


Jambihotels (tourism)


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Moroccan fish tagine with coriander couscous (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



1 red onion, finely chopped2 garlic cloves, finely chopped 2 tbsp ground nut oil1 tsp whole cumin seeds1 tsp ginger1 cinnamon stick1 preserved lemon or normal lemon, chopped12 green olives, stoned and roughly chopped1 tbsp Home-made harrissa (see below)125ml/4fl oz white wine200ml/7fl oz fish stock1 pinch of saffron 500g/1lb 2oz mixed firm fish, such as monkfish, gurnard, mackerel200g/7oz mussels100g/3½oz cherry tomatoescouscous and coriander to serveFor the Home-made harrissa3 fresh red chillies, roughly chopped3 garlic cloves, finely chopped1-2 lemons, juice only4 tbsp olive oilsaltfreshly ground black pepper



Method



1. Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft. 2. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes. 3. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a Food processor and blend into a rough paste.4. Stir in the harrissa and cook for one minute. 5. Add the Wine and fish stock and the saffron and bring to a gentle simmer. 6. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes. 7. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.