Monday, 14 January 2013

Fish in Moroccan Tomato Sauce

I discovered whilst making Moroccan Tomato & Pearl Barley Soup at lunchtime that the homemade harissa either needed eating or freezing.

As a harissa flavoured tomato sauce had worked well with meatballs before Christmas I was hoping the same 'merguez' flavouring that my kids like would take away from the large lumps of white fish hiding in the sauce.  It did to an extent - they ate the first helping but no takers for seconds.

Serves 4 adults

500g cod or other firm white fish, cut into large chunks
1 tin of chopped tomatoes
1 onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp olive oil
1 tsp harissa paste
Handful of black olives
Rind of half a lemon
Pepper & salt

Fry the onion and garlic in the olive oil until it begins to brown slightly.  Add the tomatoes (I often liquidise them to make a passata for the kids) and the rest of the ingredients apart from the fish.  Simmer for 20 minutes ideally to take away the rawness of the both the tomatoes and the onions, then add the fish and simmer for another 5 minutes or until the fish is just cooked through.

Serve with bulgur wheat, couscous, mashed potato, crusty bread, pasta - whatever.

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