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Moroccan Za’Alouk fish supper

Moroccan ZaAlouk fish supper with couscous. PA Photo/HarperCollins.

Moroccan ZaAlouk fish supper with couscous. PA Photo/HarperCollins.

Moroccan Za’Alouk fish supper with couscous

(Serves 4)

Ingredients:

6 medium aubergines, 4tbsp olive oil,

4 garlic cloves, peeled and crushed, 2tsp smoked paprika, 1tsp ground cumin, 400g tin chopped tomatoes, 1tsp harissa paste

4 x 150-175g skinless, boneless white fish fillets (cod or haddock), 2tbsp chopped fresh mint leaves. Salt and pepper

For the Couscous: 250g couscous, juice of 1 lemon, 2tbsp olive oil. Salt and pepper. Preheat the oven to 200C fan/220C/gas mark 7.

Method

Cut four of the aubergines in half lengthways. Put them on an oven tray and rub the cut sides with two tablespoons of olive oil and some seasoning.

Cut the other two aubergines into big, bite-sized pieces, toss in a tablespoon of olive oil and spread out on a separate oven tray. Pop both trays in the oven for 30-35 minutes, until the flesh of the aubergine halves are soft and the smaller pieces are crisping up. Set aside to cool slightly.

In a tablespoon of olive oil in a large, non-stick frying pan, cook the garlic, paprika and cumin for a minute, then add the tinned tomatoes and harissa paste. Stir over the heat for another minute. Now scrape the flesh out of the halved aubergines into the tomato sauce, season and stir to completely combine. Keep the aubergine pieces to one side.

Put the fish in a large, ovenproof dish and cover with the sauce. Pop back in the oven for 30 minutes, until the sauce is bubbling and the fish cooked through. In a large bowl, pour 350ml boiling water over the couscous. Cover and leave for five minutes. Fluff with a fork, season and dress with the lemon juice and olive oil. Serve the fish on top of couscous, scatter over chopped mint and aubergine pieces.

 

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