2 tbsp olive oil
1 large onion, finely chopped
large pinch of saffron threads
1/2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
200g / 7 oz canned chopped tomatoes
300ml / 10 fl oz fish stock
4 small red snapper, cleaned, boned, and heads and tails removed
50g / 1 3/4 oz pitted green olives
1 tbsp chopped preserved lemon
3 tbsp chopped fresh coriander
salt and pepper
freshly prepared couscous, to serve |
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Heat the oil in a large saucepan or oven proof casserole over a low heat, add the onion and
cook, stirring occasionally, for 10 minutes until softened but not browned. Add the saffron,
cinnamon, coriander, cumin and turmeric and cook, stirring constantly, for a further 30
seconds.
Add the tomatoes and stock and stir well. Bring to the boil, then reduce the heat, cover and
simmer for 15 minutes. Uncover and simmer for a further 20-35 minutes, until thickened.
Cut each snapper in half, then add the pieces to the pan, pushing them into the sauce. Simmer
gently for a further 5-6 minutes until the fish is just cooked.
Carefully stir in the olives, preserved lemon and coriander. Season with salt and pepper and
serve with couscous.
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