Black Olives With Harissa Recipes

FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)

Steps:

• Season fish with salt and pepper.
• Dust with flour and fry in hot olive oil until golden brown on all sides.
• Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
• Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
• Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
• Add lemon juice to taste. Discard the bay leaf.
• Serve, sprinkled with parsley.

MOROCCAN OLIVES WITH HARISSA RECIPE

Steps:

• Soak the olives in a bowl of water for a few hours or overnight; drain. (Or, if the olives are hard, soften them by soaking in boiling water for 15 minutes.) For better infusion of the marinade, make one or two small incisions in each olive (or gently crush them to crack the flesh of the olive).
• While the olives are soaking, make the harissa if it's not already prepared: Remove the seeds from the chile peppers then soak in hot water for a half hour or until tender enough to mash. Drain. Lightly toast the seeds in a skillet (just until fragrant) and grind them with a mortar and pestle. Add the softened chile peppers, garlic, salt, lemon juice and olive oil to the mortar and grind to a paste. Thin as desired with additional lemon juice and olive oil. Store in a covered container in the refrigerator until needed.
• Seed the preserved lemon and cut it into thin strips.
• Combine the preserved lemon with the drained olives, parsley. lemon juice and as much harissa as desired.
• If you like, a little additional olive oil or garlic can be mixed in to the olives.
• Cover and refrigerate for 6 to 8 hours (overnight is best) before serving. The olives will keep in the fridge for several weeks. Leftover harissa may be stored in the fridge as well for use as a condiment with other foods.

BLACK OLIVES WITH HARISSA

Steps:

• In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well. To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste. In a large bowl stir together the harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.
• Roasted Peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

BLACK OLIVES WITH HARISSA

Steps:

• In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well.
• Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.
• In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
• Serve olives at room temperature.
• To roast peppers:
• Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.