Mediterranean Spiced Fish with Harissa
Indulge in the vibrant and enticing flavours of the Mediterranean with our delectable "Mediterranean Spiced Fish with Harissa" recipe. Drawing inspiration from the region's rich culinary heritage, this dish beautifully pairs tender and succulent fish fillets and juicy mussels with a captivating blend of aromatic spices and the bold heat of harissa sauce. Every mouthful brings forth a delightful symphony of heat, earthy undertones, and tangy notes, evoking the lively ambiance of sun-kissed shores and bustling markets. Surprisingly easy to prepare, yet guaranteed to leave a lasting impression, this dish is a perfect choice for a special dinner or an unforgettable culinary journey right in the comfort of your own home. So, let's embark on this exquisite adventure and relish the captivating essence of the Mediterranean!
Course Brunch, Dinner, Lunch
Cuisine International, Mediterranean
Servings 4
Equipment
- 1 Pan
Ingredients
- 4 x 150g fillets of Halibut haddock, cod, hake, salmon, or monkfish tails
- 1 kg mussels *opt
- 125 ml white wine or 100 ml water
- 1 tsp sweet paprika
- 1 tsp turmeric
- 1 tsp sumac
- 1 tsp cumin seeds ground
- 1 tsp onion salt
- ½ tsp Himalayan salt
- 300 roasted vine tomato sauce
- 10 g coriander roughly chopped plus extra for garnish
- To serve
- 1-2 tbsp harissa paste
- Crusty sourdough
Instructions
- In a small bowl, combine the sweet paprika, turmeric, sumac, cumin, onion salt and Himalayan salt to make the spice mix. Set aside until required.
- Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Place the mussels and wine in a large, heavy based saucepan, covering the pot with a lid. Cook the mussels for about 3-4 minutes over medium heat, giving the pot a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open. Strain into a colander reserving the juices from the mussels. When cooled remove the mussel meat from their shells, keeping a few as they are for garnish.
- In a separate saucepan pour 1/3 of the roasted vine tomato sauce into the pot. Lightly coat the fish fillets with the spice mixture and gently add them to the tomato mixture, nestling the fish pieces nicely on the base. Coat with the remaining tomato sauce and the reserve mussel liquid. Cover with a lid and cook over a gentle medium heat for 8-15 minutes until the fish is cooked through (this will depend on the type of fish you are using and the thickness of the fish).
- During the last 2 minutes of cooking add the cooked mussels and coriander, gently stir being extra careful not to break up the fish fillets. Taste and season if necessary.
- Serve in deep soup bowls with a dollop of harissa and crusty sour-dough.
Maggie's Tips
- Swap the white fish and mussels for smoked haddock/cod (no need to coat in the spice mix) alongside Dublin bay prawns and crab claws. Follow instructions afore mentioned in stage 3 adding the prawns and crab claws during the last 2 minutes of cooking.
- Allergic to shell fish: Omit mussels.
- For a hotter punch gently warm 2 tbsp olive oil and harissa together in a pan. Spoon over fish just before service.
- Swap harissa paste for sriracha sauce or a nice homemade pesto.
- Homemade Roasted Vine Tomato Sauce Recipe