Moroccan fish tagine

Tagine cooking is very popular, but if you don't own a tagine (conical-shaped Moroccan cooking pot), simply use a casserole dish or large lidded frying-pan, instead. This tasty dish works well with any firm-fleshed white fish.
Ingredients
2 Tbsp | Olive oil |
1 | Red onion, sliced |
150 g | Button mushrooms, quartered |
1 | Red capsicum, seeded and finely sliced |
2 | Garlic cloves, chopped |
1 tsp | Ground cumin |
2 tsp | Ground coriander |
½ tsp | Chilli flakes, (dried) |
400 g | Chopped tomatoes, organic |
½ cup | Water |
600 g | White-fleshed fish, firm |
1 | Lemon |
1 to taste | Salt and freshly ground black pepper |
1 | Preserved lemon |
2 Tbsp | Fresh coriander |
2 Tbsp | Fresh parsley |
Directions
- Heat a tagine base or large frying-pan, add oil, onion (sliced), mushrooms (quartered) and capsicum (seeded and finely sliced) and cook over a medium-low heat for 10 minutes, stirring regularly until vegetables have softened but not browned.
- Add the garlic (chopped), cumin, coriander and chilli to the pan and cook for 30 seconds.
- Add the canned tomatoes, their juice and the water (cold,filtered). Bring the mixture to the boil.
- Add the fish (cut into 3cm cubes). Cover the pan with a lid (or use foil, if necessary) and turn down the heat to gently simmer for 5-10 minutes - or until just cooked.
- Sprinkle the dish with lemon juice (1 tbsp) season with a little salt and pepper.
- Scatter with the preserved lemon (flesh, rinsed and finely chopped), coriander (chopped) and parsley (chopped).
- Serve as a one-pot meal or with Herbed Moroccan Couscous on the side.
https://www.eatwell.co.nz/recipe/6671/Moroccan-fish-tagine/
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