Fish With Preserved Lemon & Mint
Fish With Preserved Lemon & Mint
Ingrediënten
- 700 g fresh fish fillets such as cod or haddock, cut into large chunks
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 celery sticks finely chopped
- finely chopped rind of 1 preserved lemon
- 300 ml fish stock or water
- 150 ml white wine or fino sherry
- sea salt and black pepper
- bunch mint finely chopped
Chermoula
- 3 garlic cloves chopped
- 1 red chilli deseeded and chopped
- 1 teaspoon sea salt
- small bunch coriander
- pinch saffron threads
- 1½ teaspoons ground cumin
- 4 tablespoons olive oil
- juice of 1 lemon
Instructies
- Make the chermoula.
- Place the garlic, chilli and salt in a mortar and pound with a pestle to form a paste.
- Add the coriander leaves and pound to a coarse paste.
- Beat in the saffron, cumin, olive oil and lemon juice.
- Transfer the chermoula to a large bowl, Add the fish chunks and stir to coat well.
- Cover with clingfilm and leave to marinate in the refrigerator for 1,5 hours.
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and celery and cook for 3 minutes until they begin to soften.
- Stir in the preserved lemon rind and pour in the stock or water and wine or sherry.
- Bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes.
- Season with salt and pepper.
- Add the marinated fish and the remaining marinade to the tagine, re-cover and cook gently for a further 5 minutes until the fish is cooked through.
- Stir a little of the mint through the tagine and garnish with the remaining mint.
- Serve with plain couscous, if liked.
