Fish tagine

I once threw a dinner party where everything I served was round. I didn’t mean to, it just kinda happened. This was one of the dishes.

You’ll need:

• 500g of boneless firm fish
• 1 egg
• 2 spring onions
• 1 tbsp flat-leaf parsley
• 1 tbsp chopped corriander
• 55g fresh breadcrumbs
• saffron (pinch) soaked in a little water

sauce

• 500g tomatoes
• brown onion – grated
• 3 tbsp olive oil
• 2 cloves of garlic
• 1 tsp paprika
• 1 tsp harissa
• 1/2 tsp ground cumin
• 1 tsp sugar

Tess Mallos: The Food of Morocco

To cook

Cut the fish up and put in a blender with everything from the first list of ingredients. Blend into a paste. Shape the mixture into small balls and refrigerate for a few hours.

For the sauce, peel the tomatoes and blanch (or use tinned). Fry the onion and  garlic for 5 mins then add paprika, harissa and cumin. Quickly add the tomatoes, a cup of water and salt and pepper. Simmer for 15 minutes.

At this point I transfer it all to a tagine (fish and sauce) and cook in the over for 20-25 mins.

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