A light yet flavoursome fish stew form the coast of Morocco. Using the freshest seafood, saffron and herbs. This makes an elegant supper or substantial lunch.
Peel and finely dice the onion. Peel the garlic. Finely slice 2 of the cloves, grate the rest on a fine microplane. Keep separate.
Zest and juice the lemon. Cut the pickled lemon into quarters, scrape out and discard the flesh. Cut the skin into strips, then into dice. Peel the ginger and grate finely.
Pick the herbs from the stalks, then roughly chop.
Toast the almonds in the oven for 6 - 8 min, until golden brown
Heat a little olive oil in a frying pan, add the diced onion and cook on a medium heat until soft and translucent. Add the sliced garlic and ginger. Cook for a further 30 seconds before adding the ground spices. Add the harissa, pickled lemon and lemon zest, followed by the chopped tomatoes.
If the sauce is too thick, add a little water. Stir in half the chopped herbs and a pinch of saffron. Gently place the fish in the sauce, skin side up. Bring to the boil, turn down to a simmer. Cover and cook for 10 - 12 minutes or until the fish is cooked through.
Bring the water to a boil add salt and a pinch of saffron. remove from the heat and let stand for 5 min. Meanwhile, heat some olive oil in a small saucepan, add the grated garlic and cook gently until golden brown. You may have to stir occasionally, so the garlic does not burn. Cool slightly before pouring over the couscous. Mix well with a fork so that the couscous is well coated with garlicky oil.
Bring the saffron infused water back to the boil. Pour over the couscous, cover with cling film and let stand for 7 minutes.
To serve, carefully remove the fish from the pan and place in a deep plate or bowl. Using a fork, remove the skin from the fish and discard. Stir in the remaining herbs to the sauce. Ladle this over and around the fish. Remove the clingfilm from the couscous and fluff using a fork. Spoon the couscous next to the fish. Finally sprinkle with toasted almonds and serve with a lemon wedge.
«Make a large bath of the sauce, portion and freeze. All you have to do then, is defrost, add fresh fish and finish cooking.»