Baked Chermoula Steelhead Royale

Ingredients

• 2lb 1 Steelhead filet deboned

• 1 lbs. fresh medium shrimp

• 2 tbsp olive oil

• salt and pepper

Chermoula Sauce:

• 1 large clove garlic (pressed)

• 1 large handful of parsley (finely chopped)

• 1 large handful of cilantro (finely chopped)

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 tbsp Harissa

• 1 tsp Chermoula

• 1 tbsp water

• 3-4 Saffron threads

Vermicelli Filling

• 6 oz. Chinese vermicelli (bean thread or rice vermicelli)

• 1 tablespoon Harissa (or to taste)

• 1 teaspoon Chermoula

• tomato sauce (recipe above)

• reserved liquids from cooking the seafood

Method

Make the Chermoula Sauce

1. In a bowl mix the chermoula, harissa, herbs, olive oil, water, garlic, salt and half amount of the fresh herbs. Mix well until you have a nice thick marinade.

2. Using a brush, ensure the entire fish is covered in the marinade. Let it sit for at least 30 minutes.

3. Preheat the oven to 400 and bake for 20min. Might be less or more depending on the thickness of the filet. Ours was perfect at 20 min.

Cook the shrimp and vermicelli

1. Heat a large skillet over medium-high heat. add shrimp a little bit of the marinade and gently cook for 3-5 minutes and add the shrimp. Remove the shrimp from heat.

2. Boil some hot water and cook noodles to package directions.

3. Drain the noodles and cut with scissors to 1-2 inches size pieces. Add the noodles to the shrimp mixture. Add the rest of the herbs, Marinade and toss well until the vermicelli soak up the marinade color.

4. Once the fish is cooked, lay on a serving platter. Pour the chermoula shrimp and noodles on top. Serve with some lemon wedges.

Harissa Mussels

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 2 lbs mussels

• 1/2 shallot (chopped finely)

• 1 cup white wine

• 1 tbsp Harissa (you may add more at the end for more heat if you wish)

• 1 tsp Aleppo Pepper

• 3 tbsp olive oil

• 1 cup white wine

• 10 parsley sprigs + more for garnish

Method

1. Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.

2. In a pot, bring the olive oil, shallots, wine, harissa, and parsley and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).

3. Use your hands to remove the mussels from the water and rinse them well in a colander.

4. Add the mussels and close lid on the pot. Let cook for about 5 minutes or until the mussels all open. Remove any mussels that didnt open. Add the aleppo pepper just before removing from heat. Toss gently.

5. Serve the mussels bowls. Add the broth on top. Garnish with parsley and serve with your favorite bread.

See Harissa Roasted Potatoes recipe pictured above as a side dish

Harissa Prawns

Ingredients

• 4tbsp olive oil

• 1lb shrimp peeled and deveined

• 1 garlic clove

• 1tsp Villa Jerada Harissa

• 1/2 cup parsley and cilantro (chopped)

• 1 cup of water

• 2 tbsp tomato paste

• Salt to taste

Method

1. Heat the olive oil into a pan on medium heat. Add the tomato paste. Using a spatula spread the tomato paste to help it cook for 1 minute making sure not to burn it.

2. Add the garlic. Cool for another minute while stirring.

3. Add the water and stir to create a thick sauce. Cook another 3-5 minutes until it turns into a thicker saucy texture. If the sauce is too dry, add more water if the sauce is too watery, let it cook longer to reduce or add more tomato paste to get the right consistency.

4. Once the sauce looks done add the Harissa and cook for another minute.

5. Add the shrimp and cook about 1 minute on each side.

6. Toss in the cilantro and parsley and give it a good stir.

7. Finish it off with a drizzle of olive oil and serve with warm bread.