Fish tagine
- 09.03.2017
- 1 479
This rich and hearty fish tagine is a combination of beautiful flavours and colours.
Recipe «Fish tagine» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 2 cloves garlic, 1 onion, finely chopped, 1/2 tsp each ground cinnamon, ground ginger, ground cumin and sweet paprika, 4 vine-ripened tomatoes, peeled, seeded, chopped , 50g sachet tomato paste, Pinch of saffron threads, 1/2 cup each chopped coriander and flat-leaf parsley , 6 x 200g firm white fish fillets, such as coral trout or blue-eye trevalla, 2 quarters preserved lemon rind, cut into thin strips, 100g Sicilian olives, Coriander sprigs, to serve, Red couscous , to serve.
Ingredients:
- 60ml olive oil
- 2 cloves garlic
- 1 onion, finely chopped
- 1/2 tsp each ground cinnamon, ground ginger, ground cumin and sweet paprika
- 4 vine-ripened tomatoes, peeled, seeded, chopped
- 50g sachet tomato paste
- Pinch of saffron threads
- 1/2 cup each chopped coriander and flat-leaf parsley
- 6 x 200g firm white fish fillets, such as coral trout or blue-eye trevalla
- 2 quarters preserved lemon rind, cut into thin strips
- 100g Sicilian olives
- Coriander sprigs, to serve
- Red couscous , to serve
Instructions
- Heat olive oil in a small frying pan over medium heat. Add garlic and onion, and cook for 10 minutes until soft. Add spices and stir for 1 minute until fragrant. Add tomatoes, paste, saffron and 80ml (1/3 cup) water and bring to a simmer. Remove from heat and stir in herbs.
- Place half the tomato mixture in the base of a tagine or heavy-based casserole, top with fish fillets, then remaining tomato mixture. Cover with a tight-fitting lid and cook over medium–high heat for 5 minutes. Reduce heat to medium, add lemon and olives, and cook, covered, for a further 8 minutes or until the fish is just cooked. Top with coriander and serve with red couscous.