Friday, April 2, 2010

meath street friday fish

We stopped off for some freshly baked raspberry muffins in a homely spot on Francis Street this morning before heading to O'Neills on Meath Street for some fish...two large fillets of hake for 5 euro...I am impressed with the price, the quality and the taste.
So with our catch, I made fish tagine with potatoes, tomatoes and olives from the ever-yummy moro cookbook.
The hake is first marinaded in charmoula, a simple but exemplar fish marinade of garlic, coriander, cumin, lemon and paprika.
A Friday meal for two will require:
2 hake fillets, one per person
10 small waxy potaotes
10 cherry tomatoes, halved
a large handful of wrinkly, oily, stoneless black olives
4 garlic cloves, finely chopped
4 green peppers, skinned and cut into strips*
100ml water
sea salt and black pepper

For the marinade:
2 garlic cloves, finely chopped
1 tsp sea salt
2 tsp ground cumin
juice of 1 lemon
1/2 tblsp red wine vinegar (I used white and it was good)
1 tsp paprika
1 bunch coriander leaves, roughly chopped
1 tblsp olive oil
Firstly make the charmoula for the fish marinade.
The moro cookbook calls for the garlic to be crushed with some sea salt in a pestle and mortar with the remainder of the ingredients added. As my pestle and mortar is out of action (don't ask), I whizzed all the charmoula ingredients in my mini blender and it worked a treat.
Marinade the hake fillets in with about 3/4 of the charmoula in the fridge for as long as you can, up to two hours.

Bring a large pan of salted boiling water to the boil and add the peeled potatoes. Boil for 10-15 minutes until just tender. Drain the potatoes and cut in half length-ways.
In a large tagine (I used my large casserole with lid) fry the finely chopped garlic for a few minutes, then add the tomatoes and cook for a further few minutes. The add the green peppers.
* I did not have green peppers, so I finely grated a whole fennel bulb and added it to the tomato and garlic mixture and sweated it for a few minutes.
Take the potato halves and nestle them face down on the bottom of the pan among the tomatoes.

Take the fish and place each fillet on top of the potatoes and tomatoes and add the remaining 1/4 of the charmoula on top. Sprinkle the top with the black olives and pour in the water. Bring to the boil, turn the heat down and steam the fish until it is cooked. This may take 10-15 minutes depending on the thickness of the fish fillets.
When the fish is cooked, serve on its own, adding bread to mop up the juices.

Oh and I have to confess to a small culinary purchase was so worth it, this is a fine piece of engineering.

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