Another favourite cook book of mine is Moro written by the fabulous couple, Sam and Sam Clark who own Moro restaurant in Exmouth Market, London. The food is Spanish with a distinctive Moroccan flavour and absolutely delicious!
This recipe is one that I come back to time and time again, it works all year round; it’s real comfort food on a cold winter’s night, but light and refreshing in the summer. I have adapted this recipe from the original with a few shortcuts so it is really quick and easy to make.
For really fresh fish, look at The Fish Society website.
Ingredients (serves 4)
4 Hake steaks cut into pieces (or any white fish- river cobbler is good)
20 small, waxy new potatoes, peeled
3 tbsp olive oil
4 garlic cloves, thinly sliced
15 cherry tomatoes, halved (or tin of cherry tomatoes as shortcut)
4 green peppers, grilled until black and skinned,seeded and sliced (for shortcut use a jar of peppers- you can generally only get red peppers prepared this way but they still taste great)
a handful of black, oily olives
salt and pepper
2 garlic cloves
1 level tsp salt
2 tsps ground cumin } Put all ingredients into pestle and mortar and grind together
juice of 1 lemon
1/2 tbsp red wine vinegar
1 tsp paprika
1 small bunch coriander, chopped (or dried)
1 tbsp olive oil
- The fish needs to be marinated in two thirds of the charmoula for between 20 mins to 2 hours, rub it well into the flesh and put in the fridge.
- Boil the potatoes for 10-15 mins until just tender, drain and halve lengthways.
- In a frying pan, heat 2 tbsp of olive oil and fry the garlic until light brown, add the tomatoes to soften then the peppers. Stir in the remaining charmoula, heat and check the seasoning.
- In a tagine or pan with lid, spread the potatoes on the bottom, cover with 3/4 of the tomato mixture then add the fish and finally the remaining tomato mixture and olives on top.
- Add the water, drizzle some olive oil over and bring to the boil, turn down the heat to steam the fish for 10-15 mins.
- Serve as it is or with some salad and bread.