A combination of humble ingredients, fresh fish, tomatoes, fish stock, eggplant and onion, spiced up with a fresh harissa paste.
HarissaPlace all harissa ingredients in a food processor and pulse until the mixture is smooth.FishPut the fish in a wide bowl and add 2 tbsp of the harissa. Toss to coat, cover and chill for 1 hour.Heat half the olive oil in a shallow heavy pan. Add the eggplant cubes and fry for about 10 minutes, or until they are golden brown.. Add the zucchini and fry for 2 more minutes. Remove the vegetables from the pan using slotted spoon and set aside.Add the remaining olive oil to the pan, add the onions and cook over a low hear for about 10 minutes until golden brown. Stir in the remaining harissa and cook for 5 minutes, stirring occasionally.Add the vegetables and combine with the onions, then sit in the chipped tomatoes, the tomato sauce and fish stock. Bring to a boil then lower the heat and simmer for about 20 minutes.Sit the fish pieces and preserved lemon into the pan. Add the olive and stir gently. Cover and simmer over a low heat for about 15-20 minutes. Season to taste. Stir in the chopped coriander. Serve with couscous, if you wish and and garnish with more cilantro.