First, make the chermoula. Using a mortar and pestle, pound the garlic and chile with the salt to form a paste. Add the cilantro leaves and pound to a course paste. Beat in the saffron and cumin and bind well with the olive oil and lemon juice (you can whizz all the ingredients together in a blender if you prefer). Reserve 2 teaspoons of the mixture for cooking. Cut fish into large chunks and toss with the remaining chermoula. Cover and marinate in the refrigerator for 1-2 hours.
Heat the oil in a tagine or heavy-based casserole dish. Stir in the onion, carrots and celery and saute until softened. Add the preserved lemon (reserving a little for sprinkling) with the 2 tsp of chermoula and the tomatoes and stir well. Cook gently for about 10 minutes to reduce the liquid, then add the stock and the wine. Bring the liquid to a boil, cover the tagine, reduce the heat and simmer for 10-15 minutes. This can be prepared ahead.
When ready to serve, gently reheat the sauce. Toss the fish in the tagine, cover and cook gently for 6-8 minutes, until the fish is cooked through. Season to taste with salt and pepper. Place in serving dishes, sprinkle with reserved preserved lemon and the shredded mint leaves.
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|Serving Size: 1 Serving (374g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 315 (78%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 24.8mg||8 %|
|Sodium 609mg||21 %|
|Potassium 591mg||16 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 8.8g|
|Protein 12.6g||18 %|
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Calories per serving: 403
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