On TV Tonight
- 20:00 - Heston Blumenthal: In Search Of Perfection - Peking Duck
- 20:30 - Heston Blumenthal: In Search Of Perfection - Fish Pie
- 21:00 - Madhur Jaffrey's Curry Nation - State of the Nation
- Prep time:
- 15 min
- Cook time:
- 10 min
Rustle up a little Middle Eastern magic with this moreish Moroccan inspired fish tagine from Mike Robinson
Method1. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste.
2. Heat the oil in the tagine and gently cook the onion and garlic until soft.
3. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes.
4. Stir in the harrissa and cook for 1 minute.
5. Add the wine and fish stock and the saffron and bring to a gentle simmer.
6. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.
7. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.
- 1 red onion, finely chopped
- 2 clove garlic, thinly chopped
- 2 tbsp groundnut oil
- 1 tsp whole cumin seeds
- 1 tsp ginger
- 1 cinnamon stick
- 1 preserved lemons, chopped
- 12 green olives, stoned and roughly chopped
- 1 tbsp home-made harissa
- 125 ml white wine
- 200 ml fish stock
- 1 pinch of saffron
- 500 g mixed firm fish, such as monkfish, gurnard, mackerel
- 200 g mussels
- 100 g cherry tomatoes
- couscous and coriander, to serve
For the home-made harrissa:
- 3 fresh red chillies, roughly chopped
- 3 clove garlic, finely chopped
- juice of 1-2 lemons
- 4 tbsp olive oil
- salt, and freshly ground black pepper
Tips and suggestions
If you are cooking in a tagine, make sure you use a gentle heat.
If you can't get hold of preserved lemons, don't worry, normal ones will do.
You can substitute fish stock with water You can use any firm fish you like.