Spiced blue-eye with chickpeas and minted yoghurt

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) olive oil
  • 1 Spanish onion, thinly sliced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 garlic clove, finely chopped
  • ¼ tsp saffron threads
  • 1½ tsp each ground cumin and coriander
  • 300 gm cherry tomatoes, halved
  • 250 ml (1 cup) chicken stock
  • 800 gm drained canned chickpeas, rinsed
  • 1 preserved lemon, flesh and pith discarded, thinly sliced
  • ½ cup (firmly packed) flat-leaf parsley, coarsely torn
  • 4 skinless blue-eye trevalla fillets (about 180gm each)
  •  
  • Minted yoghurt
  • 280 gm (1 cup) thick natural yoghurt
  • ½ cup finely chopped mint
  • ½ garlic clove, finely chopped
  • Juice of ½ lemon
01   Combine half the oil with onion, carrot, celery and garlic in a large saucepan and sauté over medium-high until tender (4-5 minutes), add saffron and half the spices and sauté until fragrant (1 minute). Add tomato and stock, season to taste and cook until reduced by half (4-5 minutes). Stir through chickpeas, simmer until warmed through and sauce thickens (2-3 minutes), add preserved lemon and parsley, season to taste and keep warm.
02   Meanwhile, for minted yoghurt, combine ingredients in a bowl, season to taste and refrigerate until required.
03   Preheat oven to 200C. Heat remaining oil in a large ovenproof frying pan over high heat. Scatter remaining spices over fish, season to taste, then add to pan, skin-side down, and cook, turning once, until crisp and browned (1-2 minutes on each side), transfer to oven until just cooked through (1-2 minutes), serve hot with chickpeas and minted yoghurt.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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