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Harissa Monkfish
Ingredients
- 1 kg monkfish
- 1 red onion finely chopped
- 2 cloves garlic crushed
- 2 preserved lemons chopped
- 1 tsp ground ginger
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1 pinch saffron
- 1 tbsp tomato puree
- 12 green olives chopped
- 1 tbsp good quality harissa paste (or homemade see recipe below)
- 200ml fish stock
- 125ml white wine
- 2 tbsp groundnut or rapeseed oil
Method
Heat the oil in a heavy bottomed, non-stick pan and fry the onion and garlic until soft.
Add the ginger, cumin, cinnamon stick, lemons and olives and cook for a few minutes.
Stir in the harissa paste and tomato puree cook for a further two minutes.
Add the stock, wine and saffron and bring to a gentle simmer before adding the fish. Season lightly with salt and pepper, cover and cook for 6 – 8 minutes.
Adjust seasoning to taste and serve with a scattering of chopped coriander
Homemade Harissa Paste
Ingredients
- 3 chopped red chillies
- 3 crushed garlic cloves
- Juice 1 large lemon
- 4 tbsp of rapeseed oil
- salt & black pepper
Method
Put all the ingredients into a food processor and blend to a coarse paste.
