Snapper, green olives & preserved lemon tagine

Snapper, green olives & preserved lemon tagine

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
1.5-2kg snapper, cleaned and cut into fillets
3 tablespoons extra-virgin olive oil
2 red onions, thinly sliced
3 ripe tomatoes, peeled, deseeded and roughly chopped
200ml fish stock
200g green olives, drained
1 * preserved lemons [rid:1530], roughly chopped

Harissa spiced chermoula

Quantity Ingredient
garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon saffron threads
1/2 tablespoon * harissa [rid:1562]
1 small red chilli, deseeded and chopped
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons fresh coriander, finely chopped
sea salt
freshly ground black pepper
4 tablespoons extra-virgin olive oil
1/2 lemon, juiced

To serve

Quantity Ingredient
couscous

Method

  1. To make the harissa spiced chermoula, place garlic, cumin, cayenne pepper, paprika, saffron, Harissa, chilli, parsley and coriander in a food processor. Season with salt and pepper, then blend until well combined. Add olive oil and lemon juice and blend to a paste. Transfer to a large bowl.
  2. Slice each of the snapper fillets into three or four pieces. Add the snapper to the bowl of harissa spiced chermoula, then gently toss until well coated. Cover and refrigerate for 30 minutes. Meanwhile, heat the olive oil in a large casserole dish, or tagine, over a medium heat. Add the onions and sauté for 5 minutes until softened, then add the tomatoes and cook for 5 minutes. Add the fish stock and bring to the boil, then lower the heat and simmer for 10 minutes.
  3. Add the fish pieces, olives and preserved lemon to the casserole dish and stir the mixture well. Cover and simmer for 10 minutes, or until the fish is cooked and the sauce has thickened.
  4. Serve immediately with couscous.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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