Tuesday, 9 April 2013

sardine and potato tagine

The kids ate rubbish whilst Ruth and I dined like the proverbial kings. This is a combination of a couple of recipes from the excellent 'The Food of Morrocco' by Paula Wolfert. To be fair, the bones can be a bit of a faff but the flavour is worth the extra effort. I'm going to try this with sea bass fillets to retain the flavour but lose the bone bowl! The kids thought it looked like the kind of food we like to eat and thanked us for the road-kill they ate!

serves 4

  • 12 fresh sardines (gutted with heads and tails removed)
  • 1 onion (finely sliced)
  • 4 cloves of garlic
  • flat leaf parsley
  • coriander
  • 2tsp cumin seeds
  • 1 small bag of new potatoes (1cm thick slices)
  • 1 courgette (sliced)
  • handful of black olives
  • 1tsp of smoked paprika
  • 2tsp of sweet paprika
  • 1 preserved lemon (pulp discarded - rind finely sliced)
  • olive oil
  • 1 tsp sea salt
  • 1 green pepper (cored and sliced)
  • 1/2lb of cherry tomatoes (sliced) no real reason for cherry tomatoes as larger ones would be easier

  1. bring the paprika to boil for a few minutes in a very generous glug of oil and several tablespoons of water
  2. crush the garlic with the parsley; most of the coriander; the salt and cumin seeds in a pestle and mortar to make a chermoula
  3. when the paprika oil/water has cooled mix 3/4 of it with the chermoula and stuff the sardines with it. Try to coat the sardines with the oily, herby mixture before setting the fish aside for an hour or so, to marinate
  4. layer a deepish earthenware or glass casserole with half of the potatoes, courgettes, tomatoes, olives, onions and fish.
  5. repeat the layers before scattering the lemon over the top
  6. pour in enough water to cover the first layer of potatoes etc
  7. drizzle the remaining parprika oil/water over the top
  8. cover and bake at about 200/gas mark 5 or so for 90 minutes or so - until the potatoes are tender
  9. garnish with a few chopped coriander leaves
We ate this with a pile of couscous made with chicken stock. Oh and too much rose!
looked so good before cooking

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