Fish and chips ... Moroccan twist this time

 I am going to have to improve both my presentation and photography skills, because neither of them do this food justice!  Also, I am really beginning to understand the benefits of working in the market - today the spice mix  Ras El-Hanout (top of the house), and the olive oil came from my stall, the hake came from Paul the fish, and the potatoes came from Gary the veg!  It's a good life :)  The cavolo nero came from the organic veg box - because we still enjoy the benefits of seasonal and organic to the door ...

So ....

New potatoes
olive oil
onion
cavolo nero
white wine
hake
ras el-hanout spice mix
seasoning

1.  Wash and parboil new potatoes, relax - nibble olives, drink wine etc etc ... for about 10 minutes
2.  Chop potatoes into bite sized pieces, ready for sautee-ing.
3.  Chop onion, and start to fry gently in olive oil.
4.  Coat fish in spice mix.
5.  Chop cavolo nero, add to onions, on a low heat.
6.  Start to sautee drained potatoes in olive oil, sprinkle with rock salt.
7.  Heat olive oil to fry fish - fry skin side first - for 2-3 minutes each side.
8.  Splash wine into cavolo nero mix and allow to evaporate.

Scoff.  I did half of the hake in spice, and half on its own.  I was really pleased with the result.  The spice gives a lovely aromatic floral interest (it's not hot at all), but the hake was so delicious that I wanted to savour the flavour of that too.