Thursday, April 22, 2010

JOHN CHUCKMAN’S FISH IN A MOROCCAN TAGINE STYLE

Not authentic but a delicious and easy-to-make dish.

INGREDIENTS:

Haddock or another meaty white fish, in large chunks – 1 ½ pounds
Oil – enough for lightly sautéing fish
Garlic – at least two cloves
Onions – one large, finely chopped
Chicken stock – 4 cups – if you do not make rice (below) with Chicken Stock, you need only 2 Cups for Fish
Olives – large green with pits – at least a cup
Lemons – two sliced very thinly, keeping rinds on

Rice for serving on – 1 Cup dry to 2 Cups Chicken Stock (or water)

SPICE MIX:

Black Pepper - ¼ teaspoon
Powdered Ginger - ¼ teaspoon
Cumin - 1 teaspoon
Turmeric – 1 teaspoon
Coriander – 1 teaspoon
Saffron (I use the cheap stuff) – pinch or two

METHOD:

Rub Spice Mix on Fish pieces and let stand for an hour.

Heat oil and sauté Fish pieces. Note they need very little cooking. Remove fish from pan and set aside.

Sauté Onion and Garlic in pan drippings.

Add Chicken Stock, add Olives and Lemon Slices,
and leave on high heat to reduce by a third of its volume.

Place Fish on a bed of rice and pour over the reduced sauce.

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