fish in mqualli tajin

Ingredientes for 2 kg (4 ibs 7 oz ) of fish:

* Marinade the fish for a few hours in the chermoula

Meanwhile, prepare a sauce with the following:

* 1 teaspoonful of ginger * 1 good pinch of saffron (crushed saffron flowers) * 3/4 of a ladle of groundnut oil

* 1 soupspoon ful of chermoula * 1 pickled lemon cut in quarters * 6 o 7 preserved olives * at the end of the cooking

Preparation: 

Mix all the ingredients together. Put a few pieces of reed cut in 4 lengthway, on the bottom of the tajin so that the fish connot stick to the bottom. Place the fish on top and pour the sauce over. Cover and leave to simmer a few minutes, slightly off the heat. Then cook for 30 minutes in a slow oven. Take it out of the oven and check the seasoning and see if the fish is done. If the sauce is too thin, let boil down, without the lid on, over a moderate heat until it thickens to the right consistency. Serve piping hot.

This dish can be prepared more easily in a thick-bottomed saucepan. When the sauce has simmered for a few minutes, cook the pieces of marinaded fish in it, taking care to turn them over gently Without breaking them, so that they are cooked on both sides. Boil the sauce down to the right consistency and seve in a round dish, garnished with preserved olives and pickled lemon.