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    Sunday, October 11, 2015

    Jebli Fisherman's Pot Recipe

      Jebli Fisherman's Pot Recipe
        2 whole chillies
        6 garlic cloves
        Olive oil
        For the salad:
        ½ cucumber, thinly sliced on the diagonal
        1 red onion, thinly sliced into rings
        1 handful mint, roughly chopped
        Drizzle of olive oil
        Squeeze of lemon juice
        For the paste:
        2 tablespoons harissa paste
        2 tablespoons parsley, freshly chopped
        2 tablespoons coriander, freshly chopped
        Olive oil
        For the fish:
        4 medium sized whole fish, scaled, gutted and rinsed
        60g black olives, chopped
        Zest and juice of 1 ripe lemon
        ½ teaspoon crushed fennel seeds

    Jebli Fisherman's Pot Recipe

        In a tagine, layer the sliced fennel, onion, tomato and preserved lemon and scatter with the fennel seeds. Mix all the ingredients for the paste together, season to taste and add a drizzle of olive oil.
        Make three deep slashes on each side of the fish and two across to create diamond shapes. Rub the harissa paste into the slashes on each side of the fish as well as into the cavity.
        Place the fish onto the fennel base, scatted over the olives, add the lemon juice, lemon zest, crushed fennel seeds, chillies and garlic and drizzle the fish with olive oil. Cover the tagine or baking dish and cook over a low heat or open fire for 24-35 minutes. Serve with fresh Moroccan bread.

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    Item Reviewed: Jebli Fisherman's Pot Recipe Rating: 5 Reviewed By: Mrs. Chef
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