Recipes - Fish with Baharat Braise and Pasta
This is a superb dish that is incredible just because of the addition of herbs and spices. A no-fuss dish that looks as spectacular as it tastes.
750g fish fillets (use monkfish or other firm fish)
2 teaspoons of Ground's Baharat
2 tablespoons olive oil (plus extra for the pasta)
400g fresh egg ribbon pasta (fettuccine is good)
For the braise:
3 tablespoons olive oil
2 red onions (sliced)
2 cloves of garlic (crushed)
1/4 teaspoon chilli powder
1 can of tomatoes (drained and chopped) or use fresh tomatoes if possible
1 teaspoon finely chopped Moroccan Preserved Lemons rind (or grated fresh lemon rind)
a few sprigs of thyme
1 cup of vegetable stock (heated)
2 tablespoons of extra-virgin olive oil
For the braise, heat the oil in a heavy-based pan or Dutch oven. Saute the onion, garlic and chilli powder for a few minutes on high heat until the onions soften. Add the tomatoes and stir to combine. Turn the heat down low and simmer for about 5 minutes.
Season the fish fillets with the Baharat and cut the fish into large chunks. In another pan, heat the olive oil and quickly fry the fish until it is golden all over. Remove from heat.
Add the lemon peel and thyme to the braise. Gently add the fish to the braise, then pour the warmed stock over the whole dish and bring to a boil. Reduce the heat and cook on low for about 5 minutes or until the fish is cooked.
While the fish is simmering, cook the fresh pasta in plenty of salted water. Drain and then stir through a little extra olive oil (about 1 tablespoon) to prevent sticking. Heap pasta into warm bowls and top with the fish and braise.
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