91热爆

Ingredients

• 1 kg monkfish
• 1 red onion finely chopped
• 2 cloves garlic crushed
• 2 preserved lemons chopped
• 1 tsp ground ginger
• 1 tsp cumin seeds
• 1 cinnamon stick
• 1 pinch saffron
• 1 tbsp tomato puree
• 12 green olives chopped
• 1 tbsp good quality harissa paste (or homemade see recipe below)
• 200ml fish stock
• 125ml white wine
• 2 tbsp groundnut or rapeseed oil

Method

Heat the oil in a heavy bottomed, non-stick pan and fry the onion and garlic until soft.

Add the ginger, cumin, cinnamon stick, lemons and olives and cook for a few minutes.

Stir in the harissa paste and tomato puree cook for a further two minutes.

Add the stock, wine and saffron and bring to a gentle simmer before adding the fish. Season lightly with salt and pepper, cover and cook for 6 – 8 minutes.

Adjust seasoning to taste and serve with a scattering of chopped coriander

91热爆made Harissa Paste

Ingredients

• 3 chopped red chillies
• 3 crushed garlic cloves
• Juice 1 large lemon
• 4 tbsp of rapeseed oil
• salt & black pepper

Method

Put all the ingredients into a food processor and blend to a coarse paste.