For this North African salad, use a firm white fish such as cod, haddock, or monkfish.
Recipe information
Yield
serves 4
Ingredients
1 pound new potatoes
Salt
1 pound fish steaks or fillets
6 tablespoons extra-virgin olive oil
Juice of 1 lemon
Pepper
Peel of 1/2–1 preserved lemon (page 459), rinsed and cut into small pieces (optional)
2 tablespoons capers (optional)
3 tablespoons chopped flat-leaf parsley or cilantro
Preparation
Step 1
Boil the potatoes in salted water until tender. Then drain, peel, and cut into 1-inch pieces.
Step 2
Poach the fish in boiling salted water for 5–8 minutes, until it just begins to flake when you cut into it with a pointed knife. Drain, let it cool, and flake it into largish pieces.
Step 3
Beat the oil and lemon juice with a little salt and pepper and pour over the fish and potatoes in a serving bowl. Add the rest of the ingredients and mix gently.
Variations
Step 4
Add 2 ounces salted anchovies (chopped) and 6 green or black olives or 4 or 5 thinly sliced pickled gherkins.
Step 5
In the dressing mix 1 teaspoon ground cumin or 1/2 teaspoon harissa (page 464).
