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Harissa Monkfish

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

Βι¶ΉΤΌΕΔmade 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.

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