Cazuela of Fish, Potatoes, Tomatoes and Black Olives
- 4 firm white fish steaks or fillets
- 20 small salad potatoes such as Charlotte
- 15 cherry tomatoes
- 4 garlic cloves
- 4 roasted peppers
- handful black olives
- olive oil
- 100ml water or wine
- salt n pepper
- 2 garlic cloves
- juice of 1 lemon
- 2 tspns ground cumin
- 1/2 tblspn red wine vinegar
- 1 tspn paprika
- 1 tspn salt
- 1 tblspn olive oil
- bunch of fresh coriander
Whizz all the charmoula ingredients (garlic cloves, lemon juice, cumin, vinegar, paprika, salt, olive oil, coriander) in a processor and rub 2/3rds onto the fish.
Boil the potatoes in salted water until just tender. Drain, then halve lengthways. Slice the garlic and fry in a pan until just brown, halve the tomatoes and add to the pan until just soft, then add the peppers and the rest of the charmoula and season.
In a shallow dish or frying pan spread the potatoes over the base, add 3/4 of the pepper mix over the potatoes then place the fish on top finishing with thr remainder of the pepper/tomato mix and scatter the olives. Check seasoning and add the water or wine.
Cover with a lid or foil and place the pan on a high heat to steam the fish until cooked for about 15 mins. A fabulous one pot meal!! Yum!!
You can use any firm seasonal fish, I use hake, pollock or cod and have even tried it with fresh tuna. It can also be a good way of using left over potatoes. If required can be made in advance and just steam the fish before serving.