Moroccan fish tagine with coriander couscous
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
From Saturday Kitchen
Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.
Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes.
To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste.
Stir in the harrissa and cook for one minute.
Add the wine and fish stock and the saffron and bring to a gentle simmer.
Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.
Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp groundnut oil
- 1 tsp whole cumin seeds
- 1 tsp ginger
- 1 cinnamon stick
- 1 preserved lemon or normal lemon, chopped
- 12 green olives, stoned and roughly chopped
- 1 tbsp homemade harrissa (see below)
- 125ml/4fl oz white wine
- 200ml/7fl oz fish stock
- 1 pinch of saffron
- 500g/1lb 2oz mixed firm fish, such as monkfish, gurnard, mackerel
- 200g/7oz mussels
- 100g/3½oz cherry tomatoes
- couscous and coriander to serve
For the home-made harrissa
- 3 fresh red chillies, roughly chopped
- 3 garlic cloves, finely chopped
- 1-2 lemons, juice only
- 4 tbsp olive oil
- freshly ground black pepper
This link may stop to work if/when the BBC removes the recipes