- 500 g (just over 1 lb) firm, white fish like monkfish or cod, in bite-sized portions
- 2 medium potatoes
- 1 large onion
- 1 red capsicum (bell pepper)
- 1 green capsicum
- 250 ml (1 cup) water
- 16 cherry tomatoes or 3 medium sized ones
- a handful pitted black olives
- 1 tsp salt
- half tsp coarsely ground black pepper
- small handful mix of parsley and coriander (cilantro), finely chopped as garnish (optional)
- 4 whole pickled chillies (optional)
- 1 small handful coriander leaves (cilantro)
- 1 small handful flat leaf parsley (or curly)
- 1 pinch saffron
- 2 medium cloves garlic
- 1 red chilli
- 3 Tbsp EV olive oil
- juice of 1 lemon
- half tsp salt
- Place everything into a chopper and blitz to a fairly smooth paste.
- Rub the fish thoroughly with half to 3/4 of the chermoula paste.
- Cover with clingfilm and place in the fridge for 1 hour.
- Peel and slice the potatoes into fairly thin rounds.
- Peel and chop the onion. It doesn’t have to be too fine.
- Slice the capsicums (bell peppers) in half and then into slices, not too thinly.
- When the hour is up, heat the olive oil in your chosen pan on medium heat and sauté the onions for 1 minutes.
- Add the potatoes, capsicums and the leftover chermoula and fry for 1 more minute, stirring and coating the vegetables.
- Add the water, salt and pepper and bring to boil, then lower heat right down, cover and simmer for 15 – 20 minutes until your potatoes are almost cooked. Pierce the thickest one with a knife to check. The potatoes will still have to cook with the fish, so it’s ok for them to be a little uncooked.
- Add the tomatoes and stir to mix and leave to cook for 2 minutes.
- Now scoop out half the mixture into a bowl and set aside.
- Add the marinated fish and all its marinade juice into the pan.
- Very gently, stir the fish to coat with the love sauce. Be gentle so as not to break the fish up.
- Top the fish with the potato mix that you took out earlier.
- Scatter the olives all over, followed by the pickled chillies.
- The whole mix should be bubbling, if not, bring to simmering point.
- Then, lower heat right down, and cook for 5 – 10 minutes until the fish is cooked through. This will depend on the size of your fish.
- When done, take the whole dish to your table and serve up with plenty of bread.
Total time does not include 1 hour of marinating time.
- Category: Main Course
- Cuisine: Moroccan/North African
- Serving Size: 4