200 Tagines and Moroccan Dishes by Hamlyn

Author:Hamlyn [, HAMLYN]
Language: eng
Format: epub
ISBN: 9780600624783
Publisher: Octopus Publishing Group
Published: 2012-12-05T16:00:00+00:00

150 ml (¼ pint) fish stock

finely grated rind of 1 lemon, plus 1 tablespoon juice

salt and pepper

chopped parsley, to garnish

Season the fish with salt and pepper.

Using a pestle and mortar, crush the cumin and coriander seeds and cardamom pods. Discard the cardamom pods, leaving the seeds.

Heat the oil in a large, shallow frying pan and fry the onions gently for 6–8 minutes until golden. Add the garlic, crushed spices, turmeric and cinnamon and fry gently, stirring, for 2 minutes. Add the fish pieces, turning them until they are coated in the oil. Transfer the fish and onions to an ovenproof casserole dish and scatter with the sultanas and pine nuts.

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