Fish and pumpkin tagine

Try this quick and easy fish and pumpkin tagine.

Recipe «Fish and pumpkin tagine» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 brown onion, chopped, 2 garlic cloves, crushed, 1 tbsp ground ginger, 2 tsp ground turmeric , 1 cinnamon stick or quill, 400g can crushed tomatoes, 1 1/2 cups chicken stock , 500g pumpkin, peeled, cut into wedges, 4 large ling fillets, halved, 1 cup frozen peas, 2 cups couscous, 1/3 cup parsley leaves, 2 tbsp slivered almonds, toasted.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, chopped 
• 2 garlic cloves, crushed 
• 1 tbsp ground ginger 
• 2 tsp ground turmeric 
• 1 cinnamon stick or quill 
• 400g can crushed tomatoes 
• 1 1/2 cups chicken stock 
• 500g pumpkin, peeled, cut into wedges 
• 4 large ling fillets, halved 
• 1 cup frozen peas 
• 2 cups couscous 
• 1/3 cup parsley leaves 
• 2 tbsp slivered almonds, toasted 

Instructions

1. Heat oil in a large deep frying pan over medium heat. Add onion and cook for 5 mins or until soft. Add garlic, ginger, turmeric and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add tomato, stock and pumpkin and simmer, covered, for 10 mins or until pumpkin is just tender. Season with salt and pepper.
2. Place fish over the pumpkin mixture and cook, covered, for 10 mins or until fish is just cooked through. Add the peas and cook, covered, for 2 mins or until peas are tender.
3. Meanwhile, place couscous in a large heatproof bowl and cover with 2 cups (500ml) boiling water. Cover and set aside for 5 mins to absorb. Separate the grains with a fork.
4. Divide couscous among serving plates. Top with tagine and sprinkle with parsley and almonds to serve.