Yotam Ottolenghi recipes: straccetti with red mullet, harissa and black olives by Rebecca Grant - Musely
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Yotam Ottolenghi recipes: straccetti with red mullet, harissa and black olives

posted in Food & Drink > Recipes
12/28/2013
  • It's well worth making your own harissa, but there are some very good commercial varieties. My favourite at the moment is Belazu's rose harissa,. If you can find only a mild one, enhance it with chopped chilli and garlic. Serves four as a starter.

  • 8 shallots, peeled and finely diced
    2 tbsp olive oil
    30g unsalted butter
    3 large garlic cloves, peeled and crushed
    1½ tbsp harissa paste
    1 tsp ground cumin
    Salt and black pepper
    6 red mullet fillets, skin on, cut into 3cm pieces (or sea bream or bass)
    90ml white wine
    150ml fish stock

  • 4 medium tomatoes, peeled and roughly chopped
    90g pitted kalamata olives, torn or cut in two
    10g preserved lemon skin, finely diced
    250g straccetti (or another flat pasta, such as pappardelle)

  • Put a large sauté pan on low to medium heat, add the shallots, oil and butter, and sauté for five minutes. Add the garlic and cook for five minutes until soft. Stir through the harissa, cumin and half a teaspoon of salt, and cook for two minutes.

  • Turn up the heat, add the fish and cook for two to three minutes, until almost done. Tip everything into a bowl and keep in a warm place.
    Add the wine to the pan, reduce by half, then add the stock and bring to a boil.

  • Add the tomatoes, olives, preserved lemon, half a teaspoon of salt and a quarter-teaspoon of pepper.
    Simmer for five minutes, until the tomatoes break up and the sauce thickens a bit. Remove from the heat.

  • Meanwhile cook the pasta until al dente. Just before it's ready, reheat the sauce. Drain the pasta, add to the hot sauce and stir gently. Taste, adjust the seasoning. Finally, add the contents of the fish bowl, gently fold through the pasta and serve.

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