2 cod fillets / haddock or any white fish of choice, skinned
200 ml fish stock
1 teaspoon paprika – picante not dulce
1 teaspoon of zatar
1 fresh red chilli-deseeded and cut into strips
250 gm chick peas rinsed
2 carrots halved then cut into 4 batons each
1 small white onion
1 long red pepper, deseeded and cut into small pieces
3 cloves of garlic chopped
4 cherry tomatoes
Salt and black pepper
Preheat oven to 150c.
Pan fry the onions, garlic, red pepper and carrots in a good splash of olive oil until the onions a soft. Add the chick peas and chilli strips and heat through for another minute or so. Then add the tomatoes, halved, and stir in. Sprinkle over the zatar. Cook for another few minutes stirring gently.
Add to a tagine.
Season the fillets with salt and black pepper. Then in the same pan gently fry the fillets for about two minutes either side – you are not cooking them right through, just colouring the outsides. Then add hot fish stock to your vegetables in the tagine – it should not swamp the veg, just about cover it. Lay the fillets on top. Sprinkle over the paprika.
Pop the tagine lid on and place in the oven – you can leave it for up to two hours to absorb the flavours but it should be fine after an hour if you are in a hurry!
Thi sis so wonderful – I love playing about with these types of recipes and i created this based on other meat dishes I had cooked. I made a vegetable tagine recently that was similar to this – minus the fish of course – and with ras el hanout instead of zatar, no paprika and vegetable stock instead of fish. I used an aubergine (eggplant) diced, courgettes, sliced and half mooned, cubed butternut squash, onions, peppers – you can use anything! Key with the veg one is to pop all veg, minus the onions, in a large bowl, add splashes of olive oil, then the ras el hanout and coat it well before frying.
I think I may have used that gag before but hey…I’m only human. This is nothing special as such – in so far as it is ridiculously easy to compile but, my wordy word, it is stomach-fillingly marvellous and toothsome in the extreme. I was cognisant of the fact that we had not consumed much fish of late, so, today was the day to put that right in a very easy way. I already have two ham hocks simmering away for tonight’s supper – more of which later – I can smell them from where I sit in front of my log burner and goodness me do they smell fabulous. Anyway, back to lunch, I chopped up 4 freshly cooked and cooled beetroot and added two or three splashes of a French shop bought vinaigrette as I was desperate to eat! The French ones are always so much better than anything one can buy here. (I love making my own but I was on a mission to eat asap)
In a dish I broke up three hot smoked fillets of salmon and added my own mesclun – mizuna, rocket (arugula), endive. Then a swirl of lemon balsamic creme to round off. A poppy seed baguette from our bakers and a few baby plum toms and hey billy whizz…lunch!
Food need not be complicated or expensive – just good quality ingredients and an eye to keep it simple.
Back home…well until Tuesday when I am off to Burgundy for 5 days…and what a fab time we had on this wonderful island. This photo sums up why I love Spain…and this was just in a supermarket! Most of what we ate was tapas and bbq’s and fish…lots of fish. Anyway, just thought I would share some of my food snaps with you all. Hopefully, when I get back from France there will be time for some recipes! In the meantime, thank you all so much for your kind comments and wishes!
Delightful boquerones….ate so many of these it improved my swimming…!
I made this chicken fillet and lightly fried serrano ham salad for lunch one day…
Sadly the chef did not sport the fabulous hat!
(above) I made a paella one evening and added some lightly pan fried chipirones
A favourite fish – grouper – has the most mellow creamy mackerel flavour…
Yay! Holiday time! Been a frantic last few days and nights but now I get to slow down down down! Anyway, yesterday, where I work we had a fabulous lunch out in the scintillating sunshine that showered down on all and sundry. And our catering manager, top bloke, Andy Wright, had ordered a large box of fresh sardines. This is a picture of my second. Grilled to perfection and then a lemon, parsley and rock salt mix scattered over. They just melted in the mouth and, accompanied by a glass or two…maybe more…I forget, of ice cold white wine they were the perfect lunch. I love sardines. Love them. If you are interested please, please see my post on these delicious fish from April.
Right, I’m off to swelter somewhere in my garden. Looking forward to some serious blogging. Hey…and I will be the blogger of the day on Gourmandize UK on July 9th. Please give the interview a read if you get the chance!
Last night, ’twas another late night supper – and another ‘what the heck have I got in the fridge’ moment – and I really was in the mood for something with a bit of zing, a bit of velvet inferno. It was definitely a night for a zingy something or other. There, nestling at the bottom of the fridge, trying to mind their own business were 4 trout fillets that I bought last Monday afternoon – and there was green chilli and….well, that was it. So…I wrapped the fillets in foil with a little butter, and made a tomato sauce with the finely sliced chilli. It was actually quite pokey without taking my breath away – just enough not to mask the flavour of the trout. In the cupboard there is always lots of pasta of all shapes and sizes but for some reason my eyes alighted on a bag of macaroni – perfect. I wanted something that was going to match the delicacy of the fish-chilli and trout – yes – the velvet inferno may yet be possible. Pasta went on the plates and then I cut the fillets into three pieces and arranged them on top of the pasta – then ladled over the wonderfully zingy sauce. Ok..the pic below may not do it justice – it may not be Picasso on a plate…but it was poetry for the palate…..
Last night’s supper was a hit with our guests and I was chuffed with the result. I used Greek Sea Bass fillets. I made a dill tomato sauce – will put recipe on separately soon – poured it into a deep oven pan. I added a tbs of capers and a handful of black olives cut in half. I placed the fillets on the sauce – drizzled over some good olive oil and a sprinkling of sea salt and black pepper. Popped it in the preheated oven on 200c for 8 minutes – then added about 150 gm of cooked king prawns. Back in the oven for another 7 minutes. Then I used a slotted spoon to carefully remove the fillets to a warm plate. I then stirred in a tablespoon of crème fraîche into the sauce.
I served it with some chopped chard which I pan fried in a wok in butter for a minute or two – I didn’t want it to wilt too much-left it with a little bite still which I like. Lots of crusty bread needed to mop up the fabulous sauce!
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