Tomato and harissa sauce (a Maroque recipe)
ready in 15 mins
This simple sauce has a lovely kick (depending on the amount of harrisa) and is great with grilled fish or chicken.
3 tbs olive oil
1 onion chopped
2 large garlic cloves crushed
2 teaspoons harissa paste (more or less, depending on your taste)
1 cinnamon stick
1 tsp sugar
400g fresh tomatoes roughly chopped
2 tablespoons of green olives chopped
squeeze of lemon juice
1. Place the garlic, cumin, saffron, olive oil, lemon juice, chilli and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
2. Add the fresh coriander and mix in or give an additional quick whiz to combine.
3. Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.
4. Makes enough marinade for fish for 4. Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed.