John Dory tagine from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 99) by Josh Niland

  • saffron threads
  • coriander leaves
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • honey
  • mint
  • onions
  • oranges
  • sweet paprika
  • flat-leaf parsley
  • whole star anise
  • extra virgin olive oil
  • sea salt flakes
  • sultanas
  • chilli flakes
  • ras el hanout
  • turmeric
  • long red chillies
  • thyme sprigs
  • coriander sprigs
  • salted anchovies
  • tinned crushed tomatoes
  • fish stock
  • tinned chickpeas
  • garum
  • pine nuts
  • sherry vinegar
  • preserved lemons
  • natural yoghurt
  • John Dory shanks
  • EYB Comments

    Can use bone-in John Dory cuts of your choice for John Dory shanks. You may use the fish stock on page 256; and garum on page 257, or can substitute with fish sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use bone-in John Dory cuts of your choice for John Dory shanks. You may use the fish stock on page 256; and garum on page 257, or can substitute with fish sauce.

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