Fish tagine

Yield: 2 servings

Measure Ingredient
1 pinch Saffron strands
150 millilitres Boiling water
6 teaspoons Olive oil
1 small Red onion; finely sliced
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Paprika
100 grams Couscous
400 grams Tinned chopped tomatoes
100 millilitres Vegetables stock
1 tablespoon Tomato puree
1 large Red chilli
1 large Bunc coriander
1 large Clov garlic
1 Lime
450 grams Firm white fish; cut into large bite
; sized pieces
1 small Bunc flat leaf parsley
1 Lemon
400 grams Tinned chickpeas; rinsed and drained

Add the saffron to a small pan with boiling water and simmer gently for 1-2 minutes to allow the saffron to infuse the water.

Heat 2 tablespoons of oil in a large saute pan. Add the onion and cook for 1-2 minutes until beginning to soften.

Add to the pan half a teaspoon of each of the ground cumin, coriander and paprika and fry for a further 1 minute.

Pour the saffron infused water over the couscous, cover with clingfilm and leave to stand for 8-10 minutes.

Stir the tomatoes into the pan of vegetables, with the vegetable stock and tomato puree. Cover and leave to simmer. Roughly chop the chilli and half the bunch of coriander and add to the food processor with the remaining cumin, coriander and paprika, garlic and two tablespoons of oil. Grate the zest of the lime and squeeze in the juice. Season and blend to a paste.

Stir half of the spiced paste into the vegetables when tender. Marinade the fish with the remaining coriander and parsley. Fluff up the couscous and squeeze in the juice of 1 lemon. Stir in the herbs, pinenuts and the remaining oil. Season well with salt and pepper.

Add the fish to the tomato mixed with the tin of chickpeas and allow to cook for a further 4-5 minutes until the fish is cooked. Season. Serve the fish tagine with couscous and garnish with a sprig of coriander.

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