Fish tagine with cinnamon and currants
- 09.03.2017
- 1 186
Lift the lid on this magnificent fish tagine with cinnamon and currants.
Recipe «Fish tagine with cinnamon and currants» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 1 red onion, halved, cut into thin wedges, 2 garlic cloves, crushed, 2 cinnamon sticks, 1 x 400g can no-added-salt crushed tomatoes , 125ml water, 500g firm white fish fillets , cut into 3cm pieces, 1 large zucchini, trimmed, halved lengthways, thinly sliced diagonally , 150g green beans, topped, cut into 3cm lengths, 190g couscous, 200ml boiling water, 1 tbsp currants, 2 tbsp chopped fresh continental parsley.
Ingredients:
- Olive oil spray
- 1 red onion, halved, cut into thin wedges
- 2 garlic cloves, crushed
- 2 cinnamon sticks
- 1 x 400g can no-added-salt crushed tomatoes
- 125ml water
- 500g firm white fish fillets , cut into 3cm pieces
- 1 large zucchini, trimmed, halved lengthways, thinly sliced diagonally
- 150g green beans, topped, cut into 3cm lengths
- 190g couscous
- 200ml boiling water
- 1 tbsp currants
- 2 tbsp chopped fresh continental parsley
Instructions
- Heat a large non-stick frying pan over medium heat. Spray with olive oil spray to grease. Add the onion. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cinnamon, and cook, stirring, for 1 minute or until aromatic.
- Add the tomato and water to the pan, and stir until well combined. Increase heat to high and bring to the boil. Reduce heat to medium. Simmer for 5 minutes.
- Add the fish, zucchini and beans to the pan. Simmer for 5 minutes or until the fish is just cooked through and the beans are bright green and tender crisp. Season with pepper.
- Meanwhile, place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains.
- Divide the couscous among serving dishes. Top with the fish mixture. Sprinkle with the currants and parsley to serve.