Chermoula Fish Tajine

Ingredients

(serves 8-10)
For the Fish

• 2cm piece of ginger, finely chopped
• 3 garlic cloves, crushed
• 2 onions, finely sliced
• 1 chilli, sliced
• 2 stalks celery, finely sliced
• A good pinch saffron
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• ½ preserved lemon finely sliced
• 100g green olives
• 2 tomatoes chopped (or ½ can)
• Juice 1 lemon
• 1½ litres stock (vegetable or fish)
• 8 baby potatoes cut in half
• 1 large fillet barramundi (one side) cut into 8 portions (1.5kg)
• ½ bunch chopped coriander to garnish
• Salt and pepper

For the Chermoula

• 1 bunch coriander
• 1 lemon, juiced
• 3 cloves garlic
• 1 chilli seeded and chopped
• ½ red onion
• 1 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp turmeric
• 60ml olive oil
• Salt to taste
• 2 tsp paprika

For the Harissa

• 4 long red chillies
• 4 cloves of garlic
• ½ red capsicum, grilled and peeled
• Salt to taste
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp caraway
• 1 squeeze lemon juice
• Olive oil
  
  

Method

For the Fish

Marinate the fish in the chermoula while you prepare the tagine. In a cooking tagine add a little olive oil and saute the onion garlic, ginger and celery, until soft. Add the saffron, spices, potato and tomato. Add the stock and olives, and salt and pepper and ½ the preserved lemon. Cover with the tagine lid and cook for a few minutes. Nestle in the chermoula marinated fish and add more stock if needed. Cover and cook for ½ hour or until the fish and potatoes are cooked. Adjust seasoning if needed and squeeze over a little lemon juice, and garnish with fresh coriander, and serve with harissa, quinoa and carrot, and orange salads.

 For the Chermoula

Combine all ingredients in a blender and blend until smooth. Season with lemon juice and salt to taste.

 For the Harissa

Lightly toast the spices and then crush in a mortar and pestle. Place all ingredients in a blender and blend to a smooth paste.season to taste with salt and add a little oil to a smooth consistency. This keeps well in an airtight container in the fridge.