Tagine of snapper with preserved lime, chickpeas, tomato and chenin blanc
Recipe by Ben O'Donoghue from Surfing The Menu New Zealand
Ingredients
- 2 plate size pink Snappers or sea bream filleted but keeping the head and tail attached.
- 5 Coriander roots washed / tops reserved for garnish
- 2 Cloves Garlic
- Salt
- 2 Pinches of Saffron
- 400 g chopped and peeled Tomatoes
- 1 preserved Lime skin only, finely diced
- 1 teaspoon Cumin
- 1 Glass white wine
- Juice of one Lime
- 1 teaspoon fresh Ginger
- 1 cup tinned chick pea
- 2 tablespoons Olive Oil
- ½ cup crispy fried Onion
Method
- Ask your fishmonger to gut, scale and fillet your fish but to leave the head and tail attached so as to just remove the spine and pin bones!
- In a mortar and pestle pound the garlic, coriander root, cumin and ginger with a little salt to a fine paste. Then add the tomato, limejuice and preserved lime zest and white wine.
- Pour this over your fish and allow to marinate for tem minutes. In a targine or heavy saucepan warm the olive oil. Add the fish and marinade as well as the chickpeas. Bring to a simmer and cook for about 10-15 minutes continually spooning the sauce over the fish. You may
- need to turn the fish half way through.
- Correct the seasoning, and garnish with the remaining chopped coriander tops and the fried onions.
