The time has finally come for Joe to go off to Uni. This was our last Saturday night meal for a while (sniff sniff)
As Gus had already headed back to Falmouth it gave us the chance to have something fishy for his last supper.
I decide to try this Morrocan dish from the Moro cookbook. There is a little bit of preparation to do but it ends up being very easy and pretty tasty.
The original recipe is for Hake which I think might be better but I couldn't get it on Saturday. Halibut would probably work well too.
To make the Charmoula (marinade)
2 garlic cloves
tsp salt
2 tsp ground cumin
juice 1 lemon
1 tsp paprika
1 tbsp olive oil
1 tbsp red wine vinegar
some fresh chopped coriander
Make the charmoula in a mortar and pestle (you could also do it in a blender). Pound the garlic and salt until smooth, then add cumin, lemon juice, paprika, vinegar, coriander, and olive oil. Rub two thirds of this mix into the fish and refrigerate for up to two hours.
Main ingredients
300gms monkfish tails per person, boned and skinned (or any other firm white fish)
15-20 small waxy potatoes (e.g. Charlotte)
4 cloves garlic, sliced
3 tbsp olive oil
15 cherry tomatoes, halved
Jar of piquillo peppers sliced into strips(this is meant to be two green peppers roasted skinned and sliced but I couldn't get any)
12 or so pitted black olives
100ml water
seasoning
Method
Boil the potatoes until tender then cut in half lengthways.
In a saucepan heat 2 tbsp of oil and fry garlic until very light brown.
Add the tomatoes and cook for 2 mins. Stir in the sliced peppers and remaining charmoula.
Spread the potatoes evenly over the base of your tagine or le creuset or saucepan, then spread 3/4 of the pepper and tomato mixture over the potatoes. Place the marinated fish on top.
Place the remaining mixture over the fish with the olives and add the water.
Drizzle with the remaining olive oil. Put on the lid and steam over a medium/high heat for 10-15 minutes or until the fish is cooked.
As Gus had already headed back to Falmouth it gave us the chance to have something fishy for his last supper.
I decide to try this Morrocan dish from the Moro cookbook. There is a little bit of preparation to do but it ends up being very easy and pretty tasty.
The original recipe is for Hake which I think might be better but I couldn't get it on Saturday. Halibut would probably work well too.
To make the Charmoula (marinade)
2 garlic cloves
tsp salt
2 tsp ground cumin
juice 1 lemon
1 tsp paprika
1 tbsp olive oil
1 tbsp red wine vinegar
some fresh chopped coriander
Make the charmoula in a mortar and pestle (you could also do it in a blender). Pound the garlic and salt until smooth, then add cumin, lemon juice, paprika, vinegar, coriander, and olive oil. Rub two thirds of this mix into the fish and refrigerate for up to two hours.
Main ingredients
300gms monkfish tails per person, boned and skinned (or any other firm white fish)
15-20 small waxy potatoes (e.g. Charlotte)
4 cloves garlic, sliced
3 tbsp olive oil
15 cherry tomatoes, halved
Jar of piquillo peppers sliced into strips(this is meant to be two green peppers roasted skinned and sliced but I couldn't get any)
12 or so pitted black olives
100ml water
seasoning
Method
Boil the potatoes until tender then cut in half lengthways.
In a saucepan heat 2 tbsp of oil and fry garlic until very light brown.
Add the tomatoes and cook for 2 mins. Stir in the sliced peppers and remaining charmoula.
Spread the potatoes evenly over the base of your tagine or le creuset or saucepan, then spread 3/4 of the pepper and tomato mixture over the potatoes. Place the marinated fish on top.
Place the remaining mixture over the fish with the olives and add the water.
Drizzle with the remaining olive oil. Put on the lid and steam over a medium/high heat for 10-15 minutes or until the fish is cooked.
Comments