MOROCCAN STYLE MACKEREL STUFFED PEPPER

Preparation time 10 mins Cooking time 25-35mins Servings 3-4

INGREDIENTS

1/2 lbs Pickled Mackerel, flaked 2 x red peppers halved 150g couscous

Pepper sauce

1 onion finely chopped

6 dried apricots chopped 3 garlic cloves crushed 100ml hot vegetable stock Zest and juice of 1 lemon

2 tbs olive oil 1/2 tsp paprika 1/2 tsp ginger powder 1/2 coriander

Pinch of saffron

1 tbs chopped fresh parsley 20g toasted flaked almonds Cooking Tools

Baking Tray

Pot for boiling Chopping board

Sharp knife

Colander to drain fish (optional)

METHOD

1. Prep pickled mackerel: Remove the pickled mackerel head and tail and discard them.

2. Place the pickled mackerel into a pot with enough water to cover the mackerel. Place the pot on high heat, boil for 1 minute.

3. Remove from heat, discard the water, wash pickled mackerel with fresh tap water. Slice or flake the pickled mackerel, remove the bones and add desired amount of pepper sauce.

4. Preheat the oven to 200 degrees centigrade.

5. Place the peppers on a baking tray and drizzle over 1 tbs of the olive oil and roast in the oven for 10 minutes, until they start to soften. Meanwhile, gently fry the onion, garlic with the powdered seasons and saffron for 3 minutes over a medium heat.

6. Add the couscous, apricots and lemon zest and continue cooking for 1 minute before pouring in the hot stock.

7. Cover and remove from the heat, leaving to stand for 10 minutes. After 10 minutes, break the couscous grains with a fork and fold in the flaked mackerel, chopped parsley and toasted flaked almonds.

8. Give the ingredients a good mix, remove the peppers from the oven and spoon the couscous between the peppers.

9. Return the peppers to the oven for a further 10 minutes and finally serve with a fresh and crisp salad with hearty portions of love.