Ingredients
- 200 g skinless and boneless cod loin cut into 3cm pieces
- 2½ tbsp olive oil
- ½ tsp ground cumin
- 2 garlic cloves peeled, 1 crushed, the other thinly sliced
- Salt
- ½ medium onion peeled and finely chopped
- ⅛ tsp ground cardamom
- 1 tbsp rose harissa or regular harissa
- 2 tsp tomato paste
- 1 small preserved lemon finely chopped
- 1 tin chickpeas drained and rinsed (240g drained weight)
- 200 ml vegetable stock
- 5 g coriander leaves roughly chopped
Instructions
- Mix the cod with a teaspoon and a half of olive oil, a quarter-teaspoon of cumin, the crushed garlic and a pinch of salt, and leave to marinate for half an hour.
- Heat the remaining two tablespoons of oil in a large saute pan on a medium-high flame. Once hot, fry the onion for four to five minutes, stirring often, until soft and golden brown. Turn down the heat to medium, add the sliced garlic and stir for a minute, then add the remaining cumin, the cardamom, harissa, tomato paste, preserved lemon, chickpeas and a quarter-teaspoon of salt. Stir for a minute, pour in the stock and leave to cook for three to four minutes, crushing some of the chickpeas with the back of the spoon, until the sauce is thick.
- Add the fish to the pot and leave it to poach for three to four minutes, gently turning it over halfway through, until cooked through and starting to flake apart. Stir in the coriander (or, if you prefer, scatter it on top of the finished dish as a garnish), spoon into a shallow bowl and serve hot.
Notes
These chickpeas are lovely on their own, too, which turns them into a 15-minute meal, because you don’t have to wait for the fish to marinate for half an hour. Serves four, as part of a meze, or two as a main.
