Something fishy with Simon Rhodes from Lobster Pot Fishmongers, Wood Street, Swindon

I am writing this it has to be one of if not the hottest day of the year so far. The temperature has just notched up to 30C and all of a sudden it seems that the good old UK is a completely different country, somewhere warm and exotic.

Well, ok, that’s my imagination running away perhaps. But we do all seem more relaxed when the sun is out. Maybe it’s the long days, warmer evenings and the fact that the neighbours all come out and chat when the sun is out. I have often talked about different countries during the summer months especially Spain and France. This time I am talking about North Africa and Morocco in particular.

Morocco is not a country you immediately think of for fish, however despite its traditional cuisine of tagines of lamb and goat it also has some inspiring fish dishes that are relatively unknown here in the UK.

Moroccan dishes are well spiced which doesn’t necessarily mean hot but have many different flavours and spices such as fennel and saffron. Harissa, which is traditionally a Tunisian chilli pepper paste, is also often used for North African recipes and works very well with fish. We have noticed that our Moroccan range, (such as couscous, harissa paste, vine leaves, and tagine sauces) in the Foodhall is becoming ever more popular as customers are willing to try something a little different to curries.

To make a simple fish tagine you need some good firm fish that can take on big flavours such as monkfish or hake or maybe huss on the bone.

Season and dust them with flour. Then heat some olive oil in a pan and stir in some diced onions, chilli, ginger, cumin, paprika, fennel seeds and a few saffron strands or a tsp of turmeric until soft. Add a tin of chopped tomatoes, some tomato puree and some fish stock, season and simmer in a tagine or covered pan for half an hour. Then add a quartered fennel bulb and simmer for another 30 – 40 mins until the fennel is tender. Add the fish and again simmer for 10–15 minutes depending on the size of it. Finally add some chopped coriander and some preserved lemon slices. Serve with some flavoured couscous or maybe some ginger sweet potato mash.

I expect by the time you are reading this the climate would have changed dramatically and coats and umbrellas will be needed! But, hey, that’s the UK for you…