- 11 whole Sea Bass
- 2 little red mullet
- 1 pound Prawns
- 1 pound Calamari
- 3 vine tomatoes
- 1 large Green Pepper, seeded and sliced thinly
- 1 onion, finely chopped
- 5 cloves of garlic, crushed with the flat side of a knife
- 1 handful of fresh coriander
- 1 handful of fresh flat-leaf parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground ginger
- Olive oil
First you need to make a flavour base for the tagine:
Cut a cross over the bottom nodule of the tomatoes and the soak them in boiling water. Then peel skin away, cut into 4 and seed them.
Burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
Pour 1 tablespoon of olive oil into a casserole dish, or tagine. Chop the pepper and tomatoes and place in the dish, add the chopped onion and some garlic. Heat over a flame to cook slowly.
Then start making the marinade for the fish:
Crush the fresh coriander and flat-leaf parsley with a pinch of salt in a pestle and mortar. Place into a flat mixing bowl with 1 tablespoon of olive oil. Add turmeric, ground ginger, black pepper.
Prepare the fish by chopping the heads and tails off, slice diagonally across its body to allow the flavours to penetrate the fish. Add seabass, red mullet and squid to marinade. Leave for 10-15 minutes.
Add the fish to the flavour base, big pieces first. Leave the squid for last minutes as this does not take long to cook. Cook over the heat for 10 minutes. Then add the squid and shrimps and any leftover juices. Cook for a further 5 minutes.
Serve with Couscous and Salad.
Thanks to Ben O’Donoghue from Montes, London for this recipe