Bream with Ginger

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HEPZIBAH
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Bream with Ginger

Post by HEPZIBAH »

Bream with Ginger A Moroccan recipe

Difficulty - low
Prep Time - 35 minutes
Cooking Time - 20 minutes
Serves - 4

1X 2kg bream
200g black olives
200g preserved salted lemon
2g saffron
3 large tomatoes
2 onions
4 garlic cloves
2 'knobs' ginger root finely choppped or grated (you may prefer more or less!)
Fish stock or water
Coriander
Parsley
Water


Heat some oil in a tajine cooking pot or saucepan.
Add the garlic and chopped onions and lightly fry.
When golden add the ginger, coriander, finely chopped parsley and saffron.
Clean the bream, cut the fish into three or four pieces and add to the saucepan along with the quatered tomatoes.
Cover with water or fish stock.
Leave to cool until the bream is tender.
Finally, just before cooking is complete, add the olives and wedges of preserved salted lemon.

Although the recipe is tastier with the unmistakable flavour of preserved salted lemon, natural lemon wedges may be used as an alternative. In addition, diced potatoes may be used instead of tomatoes ([face=Comic Sans MS]why not use both with a bit more stock?)[/face]the stew will still taste excellant.

[face=Comic Sans MS]Again, most white fish would be suitable for this dish, even some of the slightly oilier fish should be ok as the lemon should cut through some of the oil flavour.[/face]


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Post by Phantom »

mmmmm, like the sound of this one :) Can't find the preserved lemons down here though.
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Post by Ess »

Preserved lemons are available in Sainsbury's Special Selection. In a jar, manufactured by Beluzi, cost around £3.

Don't like bream (I coarse fish and put them back) so would try it with some other flat fish.
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Post by Ess »

...or preserrve your own lemons.

Wash, cut a deep cross in both ends, pack into jars, cover with course sea salt. Turn jar once a week. Store for 3 months or so before using. Rinse prior to use. Lovely!
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Post by HEPZIBAH »

Ess wrote:...or preserrve your own lemons.

Wash, cut a deep cross in both ends, pack into jars, cover with course sea salt. Turn jar once a week. Store for 3 months or so before using. Rinse prior to use. Lovely!
[face=Comic Sans MS]2 other methods of doing salted preserved lemon in the Lemon & Pepper Salad Recipe.[/face]
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Post by Ess »

I can't find it!

By the way, thhe lemons in Sainsbury's are £3.99 a jar.
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Post by HEPZIBAH »

Ess wrote:I can't find it!
By 'it' I am assuming you mean the Salad of Salted lemons & Peppers
Here's the link: viewtopic.php?t=10302
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