Middle Eastern food is a plethora of exotic flavours just waiting to be explored. Savour this hearty yet healthy cuisine in this delicious recipe for Moroccan fish tagine. Tagines are slow-cooked stews seasoned with spices and generally served with couscous, basmati rice or bread (this recipe calls for couscous, but can be easily substituted). Easily cooked in under an hour, fish tagine leftovers can be refrigerated to be served later. The chermoula โ€“ a traditional marinade commonly used in Middle Eastern dishes โ€“ can be prepared ahead of time and marinating the fish can be done overnight.

Equipments

Morrocan Fish Tagine

Chermoula:

  • 60 ml olive oil
  • 2 garlic cloves, chopped
  • 1 bunch fresh coriander sprigs, chopped
  • 1 bunch fresh, flat-leaf parsley, chopped
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • juice of 1 lemon

SERVINGS: 4

PREP TIME: 20 (1 hour to marinate) Minutes

COOK TIME: 40 Minutes

Ingredients

  • 400 g firm fish fillets, skins removed (tilapia, halibut, sea bass, swordfish)
  • 250 ml fish stock
  • 200 g baby potatoes, halved
  • 600 g canned tomatoes, chopped
  • 340 g couscous
  • 2 tbsps olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, chopped
  • 2 green peppers, deseeded, sliced into strips
  • 1 tbsp fresh coriander sprigs, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • juice of 1 lemon

Instructions

  1. To make the chermoula, place all ingredients in a bowl. Blitz with a hand blender or use a food processor until ingredients form a coarse paste.
  2. Cut fish fillets into 3 cm pieces and place in a large bowl.
  3. Add chermoula in and toss gently to coat all sides. Leave to marinate for an hour.
  4. Heat the olive oil in a large saucepan over medium heat.
  5. Saute the garlic and onion slices until translucent, about 3 minutes.
  6. Add the cumin and paprika. Cook for 2-3 minutes more.
  7. Add tomatoes, stock and lemon juice in. Simmer, uncovered, for 10-12 minutes.
  8. Add the potatoes and peppers in. Stir, cover and simmer for 15 minutes. Reduce heat.
  9. Stir the coriander in and arrange the fish fillets on top. Cook for 5-6 minutes. Season as desired.
  10. Place couscous in a large, heatproof bowl.
  11. Pour 250 ml boiling water in and 2 tbsps olive oil.
  12. Stir, cover and set aside for about 5 minutes, until all water has been absorbed.
  13. Fluff couscous with a fork. Serve with the tagine.

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