| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
Food networ, Food1 |
6 |
Servings |
INGREDIENTS
| 1 |
|
Or 2 medium sea bass, bream |
|
|
or red |
|
|
snapper weighing |
|
|
about |
| 3 |
|
Lb, scaled and gutted |
| 1 |
T |
Olive oil |
| 2 |
|
Cloves garlic, sliced |
| 1/4 |
t |
Chilli powder |
| 1/4 |
t |
Ground ginger |
| 1/2 |
t |
Paprika |
| 2 |
|
13 oz cans chopped tomatoes |
|
|
drained |
|
|
Salt |
| 1 |
|
Handful green olives |
| 3 |
|
Cloves garlic, finely |
|
|
chopped |
|
|
Peel from a preserved lemon |
|
|
chopped see |
|
|
method |
| 1 |
|
Bunc flat leaf parsley |
| 1 |
|
Bunc coriander, chopped |
| 2 |
|
Bay leaves |
|
|
Few sprigs thyme |
| 1 |
t |
Paprika |
| 1/2 |
t |
Ground cumin |
| 1/4 |
t |
Chilli powder, preferably |
|
|
Moroccan |
| 1 |
|
Lemon, juice of |
INSTRUCTIONS
To make Moroccan preserved lemons, take 4-5 lemons, wash well and cut
into 4, but not all the way through. Sprinkle coarse salt into the
cuts, close up the lemons and put them in a large jar. Press down, put
a weight on top and close the jar. In a few days sufficient juices
should be released to cover the lemons. If not, add more lemon juice.
Leave for a month before using and use only the skin, discarding the
flesh. Make the chermoula by combining all the ingredients together to
make a thick paste. Slash the sides of the fish in a couple of places
to help the heat penetrate evenly. Put in a tagine or other ovenproof
dish and rub well with chermoula, making sure there is some in the
cavity and in the cuts. Spread the remaining chermoula under and over
the fish. Leave, preferably for several hours, to allow the flavours
to develop. Heat the oil and lightly fry the garlic and spices. Add
the tomatoes, sprinkle with salt and simmer until the mixture has
reduced and thickened somewhat. There must be enough to cover the
fish. Heat the oven to 200C. Pour the tomato sauce over the fish.
Scatter the olives on top, cover the dish and bake for 40 minutes to 1
hour, depending on the size and number of fish. Traditionally the
fish is served straight from the tagine. Alternatively, arrange it
with the sauce on a serving platter. Accompany with rice if you wish.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by
MM_Buster v2.0l.
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””