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.
|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|
|600 g||White-fleshed fish, firm|
|1 to taste||Salt and freshly ground black pepper|
|2 Tbsp||Fresh coriander|
|2 Tbsp||Fresh parsley|
- 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.