Eastington@Paddington

This recipe was on BBC Food but has disappeared. Rick Stein recipe online: https://foodfriendslove.wordpress.com/2010/04/18/morrocan-fish-tagine-youre-a-tagine/

• 2 tbsp olive oil, plus extra for brushing
• 2 celery sticks, large chopped
• 1 carrot, large chopped
• 1 small onion, large chopped
• ¼ preserved lemon, finely chopped
• 4 plum tomatoes, sliced
• 600ml fish stock
• 8 small new potatoes, cut lengthways into quarters
• 2 red mullet, ocean perch or grey mullet, weighing about 450g each, filleted
• 8 black olives, halved
• 1 tsp chopped fresh coriander
• 1 tsp chopped fresh mint
• salt and freshly ground black pepper

For the charmoula:

• 2 tbsp roughly chopped fresh coriander
• 3 garlic cloves, chopped
• 1½ tsp ground cumin
• ½ red finger chilli, seeded and chopped roughly
• ½ tsp saffron strands
• 4 tbsp extra virgin olive oil
• 1 lemon, juice only
• 1½ tsp paprika
• 1 tsp salt

Method

1. For the charmoula, put all the ingredients into a food processor and blend until smooth.

2. Heat the oil in a large pan, add the celery, carrot and onion and fry gently for 5 minutes, until softened but not browned.

3. Add half the chopped preserved lemon, 2 tbsp of the charmoula, the tomatoes and the stock.

4. Bring to the boil and simmer for 30 minutes, then add the potatoes. Simmer for 6-8 (potatoes needs 20-25) minutes until tender.

5. Preheat the grill to high. Brush the fillets of fish with olive oil, season with salt and pepper and then cut each diagonally in half.

6. Grill, skin-side up, for about 6 minutes.

7. Stir the olives, the rest of the charmoula and the remaining preserved lemon into the sauce and check the seasoning. 

8. Put the fish in four warmed soup bowls, spoon over the sauce and sprinkle with the chopped coriander and mint.