- Cut the hake into large pieces. Chill until required. Pick over the mussels and discard any that are damaged or will NOT shut if tapped sharply.
- Cook the onion and leek in the olive oil for 4 – 5 minutes or until soft. Add the garlic and lemon zest and cook for a further 4 - 5 minutes. Add the spices and harissa paste, and stir over a low heat for 5 – 7 minutes.
- Add the fish stock to the leek and onion. Bring to the boil and simmer for 4 – 5 minutes or until the leek and onion are completely soft and transparent.
- Season the tagine with salt and pepper and add the hake and live mussels. Cover and cook over a low heat for 4 – 5 minutes until the fish has lost its translucency and the mussels have opened discard any that remain shut. Stir in the herbs, adjust the seasoning and serve.
Note: This is perfect served with couscous.