Moro: Fish Tagine with Potatoes, Tomatoes and Olives

Moro fish tagine

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

100ml water

salt and pepper

Charmoula

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

  1. 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.
  2. Boil the potatoes for 10-15 mins until just tender, drain and halve lengthways.
  3. 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.
  4. 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.
  5. 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.
  6. Serve as it is or with some salad and bread.
Buy Moro The Cook Book from Amazon

 

About

My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

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