Our favourite Morrocan gem is this (but shhh, it's a secret!)
Monkfish Chermoula (6 portions, prep = 30mins + 30mins marinating, cooking = 5-8mins)
Although the ingredients in Chermoula vary, they always comprise of the garlic, olive oil and lemon - combined with a blend of spices and herbs. Here's ours:
Chermoula
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp sweet paprika
- 1 tsp ground ginger
- 3 garlic cloves, crushed
- 2-3 large red chillies (dependent on taste, de-seeded and roughly chopped)
- juice of 1 lemon
- 100ml olive oil
- 3 tbsp flat leaf parsley, roughly chopped
- 3 tbsp coriander, roughly chopped
- 1/2 tsp freshly ground black pepper
- moldan salt
- 300g monkfish fillet, sliced into 3-5cm pieces
- 6 tbsp chermoula
- 3 tbsp olive oil
- 200ml fish stock or water
- generous pinch of saffron threads
- 200ml white wine
- 60g sultanas
- 60g pine nuts
- zest of 1/4 lemon
- moldan salt
The 'how-to' bit:
- Chermoula: Place all the ingredients in a food processor blend it or grind it in a mortar and pestle so that you have a slightly course puree. (The chermoula will keep in a jar in the fridge for up to 1 month).
- Monkfish: Coat the monkfish in the chermoula and leave it to marinate for 30 minutes.
- Bring the stock or water to the boil, remove it from the heat and add the sultanas and saffron to the liquid.
- Place the olive oil in a deep pan over a moderate high heat. Place the monkfish with the marinade in the pan and cook for 2-3 minutes so that the fish lightly coloured. Pour the wine over the fish and bring it to a strong simmer for 1 minute. Add the saffron liquid with the sultanas, pine nuts and lemon zest. Bring the mixture to a strong simmer then reduce it to slow simmer for 5-8 minutes. Season to taste. Serve and faqing enjoy!
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