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chunks ginger root clove garlic onion lemon carrot potato water handful tomatoes hanout saffron ground cumin chilli green olives salt olive oil water
Viewed: 121 - Published at: 9 years agoIngredients
- 2 fillets of line caught cod, filleted and pin-boned and cut into large chunks
- 2 inches fresh ginger root peeled and crushed
- 1 clove garlic peeled and crushed
- 1 small onion finely chopped
- 1 lemon, juice only
- 1 carrot peeled and sliced
- 1 potato, peeled and boiled until soft
- 30 cold water peeled prawns - see my note above
- 1 small handful of chopped coriander
- 4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
- 1 tsp Ras el hanout (Moroccan spice mix - see below)
- 1 pinch saffron
- 1 tbsp ground cumin
- 1 mild chilli finely sliced
- 20 green olives
- 1 pinch salt to season
- 1 splash olive oil
- 1 cup water
Method
- Gently fry the onion, garlic and ginger for 5 minutes then add the chilli, carrot and tomatoes and simmer gently for 10 minutes until the carrot is softened.
- Add the spices and saffron and cook for a further 3-4 minutes.
- Then add the prawns and the cooked potatoes, then the fish and enough water to just cover it.
- Simmer gently for a further 6-7 minutes, then add the olives and season to taste with salt and lemon juice.
- Finally stir in a little coriander and sprinkle the rest over the top, serve family style.
