Recipes from Middle-earth by Harp_of_Gold  

South Mordor Stewed Fish with Pickled Lemon Couscous

Nurn, in the south of Mordor, is Mordor's main agricultural region. Here humans and orcs live side by side with varying amounts of equanimity and share much of the same cuisine. Many homes have a lemon tree growing near the front door, and salt-fermented lemons feature in many traditional dishes. Although the Sea of Nurnen is high in salt and other minerals, a few species of fish live there, as well as shrimp, and both are commonly eaten all around the sea. Orcs from the area pack abundant dried salt fish to take with them when they're required to report for military duty and prefer it to Tower-issued rations.

Ingredients:

oil

1 shallot

2 cloves garlic

piece of fresh ginger

1 1/2 tsp cumin

1 tsp smoked paprika

1 tsp turmeric

pinch of chili flakes

1 cup broth

lemon juice

1 tbsp honey

handful green olives

1/2 preserved lemon

2 fillets tilapia or cod

large handful fresh parsley

for couscous:

1 cup broth

1 tbsp olive oil

1 cup couscous

salt

1/2 preserved lemon

handful fresh parsley

handful golden raisins

Chop shallot and garlic. Toss into cast iron skillet with some oil and sauté on low until onions turn translucent. Grate or mince ginger fine and add to pan. Add spices and let cook for a few minutes. Pour in broth and add a splash of lemon juice and honey. Chop olives in half and dice preserved lemon, removing any seeds. Toss into pan and bring to a simmer. Taste and adjust seasonings if needed. Add fish fillets, spoon liquid over them, and sprinkle over chopped parsley. Cover and simmer for 15 minutes, until fish flakes easily.

Meanwhile prepare couscous. Bring broth and a tablespoon olive oil to boil in small saucepan. Turn off heat and stir in couscous. Cover and let sit 5 minutes, until liquid is fully absorbed. Chop parsley and the other half of preserved lemon. Stir these in with some golden raisins and salt to taste (preserved lemons are salty, so you may not need much).

Serve fish on bed of couscous with sauce spooned over it.