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1
First you need to make a flavor base for the tagine: Cut a cross over the bottom nodule of the tomatoes and blanch in boiling water.
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2
Then peel skin away, cut into quarters, and seed.
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3
Burn the outside of the pepper over a naked gas flame.
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4
When the skin is black, place pepper into plastic bag and seal.
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5
When cool enough to handle, rub from the outside to remove all the pepper skin, split, and seed.
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6
Pour 1 tablespoon of olive oil into a casserole dish, or tagine.
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7
Chop the pepper and tomatoes and place in the dish, add the chopped onion and some garlic.
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8
Heat over a flame to cook slowly.
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9
Then start making the marinade for the fish: Crush the fresh cilantro and flat leaf parsley with a pinch of salt in a pestle and mortar.
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10
Place into a flat mixing bowl with 1 tablespoon of olive oil.
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11
Add turmeric, ground ginger, and black pepper.
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12
Prepare the fish by chopping the heads and tails off, slice diagonally across its body to allow the flavours to penetrate the fish.
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13
Add sea bass, red mullet, and squid to marinade.
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14
Leave for 10 to 15 minutes.
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15
Add the fish to the flavor base, big pieces first.
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16
Leave the squid for last minutes, as this does not take long to cook.
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17
Cook over the heat for 10 minutes.
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18
Then add the squid and shrimps and any leftover juices.
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19
Cook for a further 5 minutes.
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20
Serve with Couscous and Salad.
