Kabkabou

Making Kabkabou Ahead

Refrigerated for 2 days. Reheat very gently. Do not freeze.

Kabkabou: The Method

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1. Season the fish with the 1 tsp salt and set aside.

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2. Soften the onions in the oil 10 minutes, then add the garlic and cook 2 minutes.

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3. Stir in the tomato purée and harissa and fry 2 minutes until the oil runs red.

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4. Add the tomatoes, saffron, ground coriander, salt and water and simmer 20 minutes, until reduced and glossy.

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5. Stir in the preserved lemon rind and the olives and cook 3 minutes.

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6. Lay the fish steaks into the sauce in a single layer and spoon sauce over them.

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7. Cover and cook 8 minutes only, until the fish just flakes. Off the heat, add the parsley and lemon juice and serve.

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Worth Knowing

• Reduce the sauce before the fish goes in.
• Preserved lemon rind only — discard the flesh and rinse it.
• Eight minutes for the fish. It carries on cooking off the heat.

Good Alongside

Plain couscous · Khobz tabouna · Slata tounsia

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Kabkabou Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.