Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 2
1 pinch saffron strands
4 ounces boiling water
6 teaspoon olive oil
1 small red onion, finely sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
4 ounces couscous
1 pound canned chopped tomatoes
3 ½ ounces vegetable stock
1 tablespoon tomato purée
1 large red chilli
1 large bunch cilantro
1 large clove garlic
1 lime
1 poundFirm white fish, cut into large bite sized pieces
1 small bunch flat leaf parsley
1 lemon
1 pound canned chickpeas, rinsed and drained
Add the saffron to a small pan with boiling water and simmer gently for 1 to 2 minutes to allow the saffron to infuse the water. Heat 2 tablespoons of oil in a large sauté pan. Add the onion and cook for 1 to 2 minutes until beginning to soften. Add to the pan half a teaspoon of each of the ground cumin, coriander and paprika and fry for a further 1 minute. Pour the saffron infused water over the couscous, cover with clingfilm and leave to stand for 8 to 10 minutes. Stir the tomatoes into the pan of vegetables, with the vegetable stock and tomato purée. Cover and leave to simmer. Roughly chop the chilli and half the bunch of coriander and add to the food processor with the remaining cumin, coriander and paprika, garlic and two tablespoons of oil. Grate the zest of the lime and squeeze in the juice. Season and blend to a paste. Stir half of the spiced paste into the vegetables when tender. Marinade the fish with the remaining coriander and parsley. Fluff up the couscous and squeeze in the juice of 1 lemon. Stir in the herbs, pinenuts and the remaining oil. Season well with salt and pepper. Add the fish to the tomato mixed with the tin of chickpeas and allow to cook for a further 4 to 5 minutes until the fish is cooked. Season. Serve the fish tagine with couscous and garnish with a sprig of coriander.