Kabkabou

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plain couscous
• Khobz tabouna
• Slata tounsia

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.