FISH TAGINE WITH PRESERVED LEMON

Preserved lemon: 6 lemons 100g-200g coarse salt Pinch of black peppercorns 3 bay leaves

Chermoula: 250ml (1 cup) flat-leaf parsley leaves, coarsely chopped 250ml (1 cup) coriander leaves, coarsely chopped 2 cloves garlic, crushed 1 shallot 1 small red chilli, seeded and finely chopped 5ml (1 tsp) paprika 10ml (2 tsp) ground cumin 10ml (2 tsp) ground coriander 30ml (2 tbsp) lemon juice 125ml (½ cup) olive oil

Fish tagine: 750g skinless, firm white fish, cut into 3cm cubes 125ml (½ cup) chermoula (recipe above) 60ml (¼ cup) olive oil 1 large onion, sliced into thin rings 10ml (2 tsp) ground coriander 15ml (1 tbsp) ground cumin 5ml (1 tsp) grated fresh ginger Pinch saffron threads 1 cinnamon stick 1 fresh bay leaf ½ preserved lemon, flesh discarded, skin finely chopped 375ml (1½ cups) fish stock or water Fresh coriander Cut the lemons lengthways in quarters, keeping bases intact. Pack the inside of each lemon with salt and place them in a sterilised jar. Add bay leaves, peppercorns and 1 tbsp salt. Cover with boiling water and allow to cool slightly, then seal the jar and store in a cool, dark place for a month before use. Refrigerate once opened. For the chermoula, place all the ingredients in a food processor and blend to form a coarse paste. Set aside, or store in an airtight container if not to be used immediately. This will keep up to three days in the fridge. Place the fish in a ceramic dish and cover with the chermoula. Cover and refrigerate for half an hour. Heat the olive oil in a heavy-based saucepan, add the onion and cook over medium heat until translucent and soft. Add the coriander, cumin and ginger and stir for about two minutes until fragrant. Add the saffron, cinnamon, bay leaf, preserved lemon and stock or water. Cover and simmer for about 10 minutes. Add the fish, cover and simmer for a further 10 minutes, or until the fish is cooked through and flakes easily. Serve topped with fresh coriander, couscous and and preserved lemon on the side. Serves 4