In the second of our series on North African and Middle Eastern spices, we’re using Chermoula, a Moroccan spice blend that combines the earthy tastes of cumin and turmeric with the sweetness of paprika and some classic Mediterranean herbs. You can buy all the ingredients you’ll need on Tuesday’s and Friday’s from the Pannier Market.
Ingredients Serves 4
4 tbsp olive oil
3 tsp chermoula powder
4 firm white fish fillets such as cod or halibut
2 medium onions, thinly sliced
3cm piece ginger, finely chopped
½ preserved lemon skin, rinsed and chopped
1 tbsp tomato purée
350ml vegetable stock
250g small new potatoes, cooked
10 vine cherry tomatoes
Freshly ground salt and pepper
Small bunch fresh coriander, finely chopped
Couscous to serve
Mix 3 tbsp of oil with the chermoula powder to make a paste. Lightly coat the fish fillets with the paste, reserving a little of the marinade for later and let the fish marinate for 1 hour. In a large pan, heat 1 tbsp of oil with the onions and ginger. Season and fry gently for 10 minutes until soft. Then add the remaining marinade, chopped preserved lemon and tomato purée and cook for a further 2 minutes. Add the stock and bring to the boil, then turn down the heat to a simmer for 10 minutes.
Add the fish to the pan, along with the new potatoes and tomatoes. Cook for 5 minutes or until the fish is cooked through. Taste and season with extra lemon, salt and pepper if required. Sprinkle with the chopped coriander and serve with couscous on the side.