Yield: 2 servings
|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|
|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|
|450 grams||Firm white fish; cut into large bite|
|; sized pieces|
|1 small||Bunc flat leaf parsley|
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.