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.
This was last Friday night’s supper – apologies for the delay! I got this idea from a Jamie Oliver recipe some time ago and it is one of my favourite fish cake recipes – perfect for fiddling with – you can experiment with a mixture of all sorts of fish from River Cobbler to tuna to haddock to mackerel.
I went with simply salmon and cod.
The salsa gives the whole thing zing and the fish cakes are a real mouthful of pescatorian delight!
For the cakes: 300 grams of salmon fillets 300 grams of cod 2 chunks of crusty bread 1 lemon Flat leaf parsley – good handful 1 garlic clove Olive oil
For the salsa
1 green chill & 1 red chilli, deseeded 4 trimmed spring onions 6 good tomatoes – I used tomkins – wonderful flavour Red wine vinegar 1/2 a cucumber 1 yellow pepper and 1 red pepper 2 limes Bunch of basil
Pop the bread in your food mixer and fizz it round tip it’s fine crumbs. Put a sheet of tin foil on a plate. Spread the breadcrumbs on top. Add all the fish to the food mixer, plus the zest of your lemon and the parsley leaves. Add a good grind of sea salt and black pepper. Pulse it until it is coarsely mixed. Scoop the fish mixture into a bowl and add 2 tbsps of the bread crumbs then – this is the good bit – mix it all together with your hands and then divide into 4 equal portions. Form each of these into a ball in your hand and then pat into a cake shape. Place each one on top of the breadcrumbs on the tin foil covered plate. Then sprinkle the surrounding crumbs onto the top of the cakes – I then gently flipped each over to ensure a good coating.
Put a good drizzle of oil into a frying plan and heat- bash the garlic clove with your hand or a spoon or anything hard nearby! Pop into the frying pan – once it starts to sizzle – gently add the fish cakes. Cook on a medium heat for 7 minutes each side. Now make your salsa – or you could make it ahead of time if you wish!
In the food mixer bowl – clean it first if you’ve just made the fish cakes. Obviously! Add the chillies and the spring onions with the whole tomatoes, and a little salt and pepper. Add a glug of red wine vinegar and pulse until finely blended together. Check for seasoning, then pour into a low mixing bowl – add the halved cucumber, chopped into small pieces, the peppers, deseeded and chopped as small as you can and mix it all together. It should be looking very colourful indeed!A veritable rainbow of flavours! Finally, add the juice of the 2 limes and several torn basil leaves. Mix for the gentle final time.
Serve a pleasant peak of salsa on each plate and top with a nicely browned fish cake.
I served it with lemon new potatoes and an avocado salad, but to be quite honest, it would have been fine with just the salad as the fish cakes were wonderfully filling.
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