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Oily fish such as mackerel, sardines and anchovies are widely available along Morocco’s Atlantic coast. In this recipe, the mackerel fish is seasoned with ras el hanout, which is a complex spice blend commonly found in Moroccan cuisine. Literally, ras el hanout means “head of the shop”. This implies a mixture of the best spices that the seller can offer. It is different wherever you buy it. It often contains ginger, galangal, anise, cinnamon, nutmeg, cloves, cardamom, mace, tumeric, and aromatic flower such as rose and lavender. I suggest serving the spiced mackerel with a light and refreshing couscous salad.
Ingredients
- 160ml vegetable stock
- 120g couscous
- 1 green pepper, cut into 4 lengthwise
- 1 preserved lemons, finely diced
- 2 spring onion, finely diced
- 3 medium tomatoes, skinned, deseeded and diced into small cubes
- 1 tsp white wine vinegar
- 1 garlic cloves, pureed
- 2 tbsp extra virgin olive oil, plus more for brushing
- 2 whole mackerel (about 400g each), gutted and cleaned
- 2 tsp ras el hanout
Instructions
- Heat the vegetable stock until it is boiling. Pour over the couscous in a bowl. Cover with cling film or a lid, and leave for 5 minutes until the couscous is soft. Fluff the couscous up with a fork and set aside.
- Grill the green pepper until the skin is blistered and browned. Remove the skin and cut into small dices.
- Make the salad dressing by beating the olive oil, vinegar and garlic puree until it is creamy.
- Mix the couscous, green pepper, tomatoes, preserved lemon and spring onion with the dressing. Season with salt and pepper to taste.
- Make a number of slashes across each side of the mackerel fish. Brush with olive oil and ras el hanout. Season with salt and pepper.
- Heat a frying pan over medium high heat and add plenty of oil. Fry the fish for about 5 minutes on each side until the skin is crispy. Serve with the couscous salad.
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