A new dish

Tagine de Baccalà aux amis:

Serves 4

1 head of garlic

1/4 cup chopped green olives (preferably cured with lemons)

1/2 cup preserved lemon cut into large pieces

1 1/2 lbs salt cod (baccalà) soaked in milk or water overnight, drained and rinsed

1 cup cleaned and chopped mustard greens

2 tblspns chopped pistachios

1 (tiny) pinch each of cumin, mace, and asepheotida

Fresh thyme to finish

3 tblspns young, peppery olive oil

2 cups couscous plus salt to taste

Start a large pot of water on the boil for the couscous, add salt

Roast the garlic in foil or a clay garlic pot until soft and nicely browned

Slice the top off the head of garlic and add to a cold pan along with the oil and spices; heat very slowly over a low flame. As the pan begins to heat (when you can smell the spices) add the fish, mustard greens, and pistachios

Cook the couscous

Drain the couscous and arrange in the bottom of the tagines

Stir the thyme into the fish and take off the heat. Pour over the couscous. Cover and serve