VAN GOGH FISH TAGINE WITH LEMONS & TOMATOES

SERVES 4-5 The colour combination in Vincent van Gogh’s Still Life with Mackerels, Lemons

and Tomatoes continually inspires me; its beautiful simplicity and use of commonplace items is a source for much of my styling work. A super-simple peasantstyle dish of fish, baby potatoes and citrusy tomatoes is my homage to this wonderful painting. Serve with Israeli couscous or crusty bread for mopping up the juices.

INGREDIENTS

1 truss small, vine-ripened tomatoes (about 7-8 tomatoes)

Olive oil, for cooking and marinade

1 large bunch coriander, plus extra to serve 1 tsp ground cumin

1 tsp coriander seeds, crushed

2 cloves garlic, chopped

Juice 2 lemons, plus extra for serving 2 tsp hot smoked paprika

½ tsp dried chilli flakes (optional)

600g firm white fish fillets, cut into 6-8cm chunks – I used red cod

2 red onions, sliced

3cm piece ginger, finely julienned

6-8 threads saffron

½ preserved lemon, skin only, rinsed and chopped 2 Tbsp tomato paste

350ml vegetable stock

12 bite-sized gourmet potatoes (I used the new Piccolo variety), cooked until tender

12 tiny cherry tomatoes

Cooked Israeli couscous or crusty bread, to serve

1 Heat oven to 160°C fanbake. Lay tomato truss on a baking paper-lined baking tray, drizzle with a little olive oil, sprinkle with salt and bake for 30 minutes until softened. Set aside.

2 In a processor (or a bowl with a stick blender), make the fish marinade. Blitz 4 Tbsp of olive oil with fresh coriander, cumin, coriander seeds, garlic, lemon juice, paprika, chilli (if using) and salt and pepper to taste. Place fish in a bowl, pour marinade on top and let it marinate for at least 30 minutes.

3 In a large saucepan, heat 1 Tbsp olive oil and cook onion and ginger until softened. Add saffron and fry for 1 minute. Add preserved lemon, tomato purée and stock, bring to boil then lower heat and simmer for 10 minutes.

4 Remove fish from marinade and add to sauce, along with cooked potatoes and cherry tomatoes. Cook for 5-7 minutes or until the fish is cooked through.

5 Taste and season with extra lemon juice and salt. Lay tomato truss on top, sprinkle with coriander and serve with couscous or bread.