I came across this recipe earlier in the week, in an email from Mindfood. Their recipes always sound beautiful and would undoubtedly be very tasty, but to be honest I usually just find them a bit too fussy for a weekday meal (after work, who can be bothered with tricky?). This one however struck me as relatively straightforward. And it was a fish recipe, perfect for a light, but tasty, Monday-meal.
Chermoula is a marinade used extensively in North African cooking (particularly those areas along the Mediterranean). It is traditionally used to season seafood, but can be used as a flavour-base for other meats or vegetables. This marinade doesn't used cumin, but cumin is, along with coriander, a typical ingredient in chermoula.
I used a combination of hoki (it was on special) and tarakihi for our meal. But any firm white fish would do nicely. Gurnard would be excellent!
4 fillets of fish (roughly 700 g)
500 g potatoes, cut into quarters lengthways
1 tbsp butter
1 red onion, sliced
1 capsicum, cut into thick slices
1-2 tbsp grated ginger
300 g tomatoes, cut into chunks
1 cup chicken stock
1/2 cup large green olives (Delmaine do ones in a jar which worked well)
1-2 limes, cut into thick slices (or 1 tbsp preserved lemon)
crusty bread, to serve (optional)
coriander leaves, to garnish
1 cup coriander
1/2 cup parsley
1 tbsp Ras El Hanout
1/4 cup olive oil
3 cloves garlic
1 tbsp red wine vinegar (or apple cider)
salt and pepper
- Place chermoula ingredients in food processor and process until all cut up and becoming smooth (I left a few bigger pieces in mine).
- Cut fish into chunks. Combine with chermoula in a bowl. Set aside.
- Steam potatoes until tender.
- Heat butter in large pan/pot (it must have a tight-fitting lid), or a tagine (I don't have one, so used a large heavy pot). Add onion and capsicum and cook for about 5 minutes, til softened.
- Add ginger and tomatoes and cook for further two minutes. Remove from heat and set tomato-onion mixture in a bowl.
- Arrange potatoes in bottom of pot. Spoon over half the tomato mixture. Top with chermoula fish and second half of tomatoes. Pour oven stock. Scatter with olives and lime.
- Cover pot with sheet of baking paper and tight-fitting lid (or your tagine's lid) and simmer gently for 10 minutes.
- Serve with warm crusty bread (I used some par-baked dinner rolls).
NB: Most supermarkets carry pre-mixed Ras el Hanout these days too - I have one in the pantry from Mrs Rogers Premium range, bought at our local Countdown.