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    Saturday, August 12, 2006

    Divine Fish Tagine

    Always looking for new fish dishes and Anthony Worrall Thompson made this on Food TV recently.

    We had friends arriving to stay and this one-pot dish is so simple and really fantastic.
    I have made up the spice mix to our taste but you may like to vary the cayenne.
    I think it could have done with a teensy bit more for my iron clad taste buds but our guests were pleased with the heat.

    I made the spice mix in the morning and cooked the vege mix early as well.

    All that remained was to marinate and cook the seafood.
    How easy is that?

    For 4 people
    100 gms meaty fish per person cut into 3 cms chunks
    3-4 prawns per person shelled and de-veined.

    Make marinade

    ½ tablespoon each ground cumin,
    round paprika, turmeric. Pinch saffron, 1 tsp cayenne pepper.
    2 cloves garlic,
    2 tbs parsley,
    2 tablespoons coriander
    The skin (not flesh)of 1 preserved lemon,
    Juice of 1 lemon and
    Olive oil.,
    Sea salt to taste.

    Put everything into your food processor whiz and add enough olive oil to make a liquid marinade.
    This will keep for several days in the fridge.

    2 tbs Olive oil
    2 onions chopped
    1 green pepper roughly chopped
    1 yellow pepper roughly chopped
    1 red pepper roughly chopped
    3 baby potatoes each washed and cut in half
    2 cups chicken or fish stock
    1 tin tomatoes
    1 tbs marinade

    Handful each
    Chopped coriander
    Chopped parsley

    Olive oil into hot pan add onions gently sauté,
    Add peppers and potatoes keep cooking until potatoes start to stick to the bottom.
    Add stock to deglaze and get all the tasty bits off the bottom.
    Add tin of tomatoes and a tbs of the marinade
    Bring to boil and simmer till potatoes tender.

    You can put this aside till 30 minutes before you need to eat.

    Right it’s time to go.

    Take half of the marinade and stir fish in and coat well and leave for at least 30 minutes.
    Not much longer the lemon juice will cook the fish.
    Heat a pan and saute the fish for a few minutes over high heat to get some colour.

    Bring the vege back to a simmer and add fish.
    Quickly marinade prawns coat well and
    Saute them as well.
    Add to the tagine

    Cook for about another 2 minutes.

    Test for seasoning add salt if needed.

    Into a lovely serving dish, garnish with mixture coriander and parsley chopped.

    What a beauty