You can use this versatile Moroccan paste with a range of meats, vegetables and seafood to make vibrant, delicious meals.
Serves: 4
INGREDIENTS
600 grams firm white fish fillets
12 large raw peeled prawns, tail on
400 grams waxy potatoes, boiled and cut into large pieces
Chermoula
½ cup chopped coriander
2 teaspoons each ground coriander and cumin
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon dried chilli flakes
1 teaspoon sea salt
2 cloves garlic, crushed
zest and juice 1 lemon
1 tablespoon olive oil
To cook
3 tablespoons olive oil
1 onion, finely chopped
¾ cup chicken or fish stock
1 x 400 gram tin crushed Italian tomatoes
12 large green olives
2 bay leaves
2 pieces preserved lemon
handful chopped coriander
sea salt and freshly ground pepper
METHOD
Chermoula: Place all the ingredients in a food processor and process until finely chopped.
Cut the fish into large bite-sized pieces and place in a large bowl with the prawns. Add half the chermoula and turn to coat well.
To cook: Heat the oil in a large sauté pan and quickly sear the fish and prawns on both sides then transfer to a plate. They will still be raw in the middle. Add the onion to the pan and cook until tender, adding a splash of water if needed. Stir in the remaining chermoula plus any left in the bowl from the seafood, along with the cooked potatoes, stock, tomatoes, olives and bay leaves and season. Bring to the boil and simmer for 8 minutes.
Add the fish and prawns and gently nestle them into the sauce. Cover and cook gently for 8-10 minutes until the seafood is just cooked through.
To serve: Scrape the flesh from the lemons and discard. Slice the skin thinly and scatter over the stew with the coriander.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!