Using Alexandra’s Chermoula Spice
900g fresh firm fish such as cod cut into large chunks
3 Tbsp Alexandra’s Chermoula Mix
3 Tbsp olive oil
1 red onion finely chopped
2 carrots finely chopped
2 small celery sticks finely chopped
1 preserved lemon finely chopped
1 x 400g tin plum tomatoes with juice
150mL fish stock or water
150mL white wine or fino sherry
Sea salt and pepper
A bunch of mint leaves, chopped
Make the Chermoula into a paste by mixing it with 1/4 cup warm water. Rest for 15 minutes and then add 1 tablespoon olive oil and a squeeze of lemon juice.
Toss the fish in the Chermoula, reserving 1 tablespoon for cooking.
Cover and leave in the fridge for about 1 hour.
Heat the oil in a tajine or heavy based casserole dish. Stir in the onion, carrots and celery and saute until softened.
Add the preserved lemon (saving a little for garnish at the end) with the reserved tablespoon of Chermoula and the tomatoes and stir in well.
Cook gently for 10 minutes to reduce the liquid and then add the stock and the wine or sherry.
Bring to the boil, cover, reduce the heat and simmer for a further 10-15 minutes.
Add the fish and the preserved lemon, cover and cook gently for a further 6-8 minutes until the fish is cooked through.
Season with salt and pepper and sprinkle with the shredded mint leaves.
Serve immediately with new potatoes or couscous and a green leafy salad.