- 60 ml (¼ cup) olive oil
- 1 Spanish onion, thinly sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 garlic clove, finely chopped
- ¼ tsp saffron threads
- 1½ tsp each ground cumin and coriander
- 300 gm cherry tomatoes, halved
- 250 ml (1 cup) chicken stock
- 800 gm drained canned chickpeas, rinsed
- 1 preserved lemon, flesh and pith discarded, thinly sliced
- ½ cup (firmly packed) flat-leaf parsley, coarsely torn
- 4 skinless blue-eye trevalla fillets (about 180gm each)
- 280 gm (1 cup) thick natural yoghurt
- ½ cup finely chopped mint
- ½ garlic clove, finely chopped
- Juice of ½ lemon
- 1Combine half the oil with onion, carrot, celery and garlic in a large saucepan and sauté over medium-high until tender (4-5 minutes), add saffron and half the spices and sauté until fragrant (1 minute). Add tomato and stock, season to taste and cook until reduced by half (4-5 minutes). Stir through chickpeas, simmer until warmed through and sauce thickens (2-3 minutes), add preserved lemon and parsley, season to taste and keep warm.
- 2Meanwhile, for minted yoghurt, combine ingredients in a bowl, season to taste and refrigerate until required.
- 3Preheat oven to 200C. Heat remaining oil in a large ovenproof frying pan over high heat. Scatter remaining spices over fish, season to taste, then add to pan, skin-side down, and cook, turning once, until crisp and browned (1-2 minutes on each side), transfer to oven until just cooked through (1-2 minutes), serve hot with chickpeas and minted yoghurt.
This recipe is from the April 2010 issue of .