Name: Red Mullet with Chermoula and Preserved Lemons
Yield: Serves Four
Cuisine: Moroccan
Ingredients: 4 small red mullet or snapper, gutted and filleted; handful of black olives, pitted and halved; 3–4 new potatoes, peeled and cubed; small bunch of fresh coriander (cilantro), chopped; 600 ml/1 pint/2½ cups fish stock or water; 1 hot red chilli, seeded and chopped; 5 ml/1 tsp salt; 60 ml/4 tbsp olive oil; juice of 1 lemon; pinch of saffron threads; 1 onion, chopped; 4 plum tomatoes, peeled and chopped; ½ preserved lemon, finely chopped; small bunch of mint, chopped; 30–45 ml/2–3 tbsp olive oil, plus extra for brushing; 1 carrot, chopped; 5–10 ml/1–2 tsp ground cumin; 2–3 garlic cloves, chopped; small bunch of fresh coriander, (cilantro) finely chopped; salt and ground black pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Chermoula is a chunky, paste-like mixture of coriander, chillies, spices and citrus which is often served with fish. Morocco’s Jewish communities were famous for their Chermoulas. It may be used as a marinade, spread, dipping sauce or condiment and is as delicious with vegetables, eggs, meat, soups and grains as it is with fish.

Ingredients

30–45 ml/2–3 tbsp olive oil, plus extra for brushing
1 onion, chopped

Method

To make the Chermoula, pound the ingredients in a mortar with a pestle, or process them together in a food processor, then set aside.
Heat the olive oil in a pan. Add the onion and stir fry quickly, then add the carrot and cook until