Moroccan fish tagine with coriander couscous
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen
Method
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Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.
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Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes.
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To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste.
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Stir in the harrissa and cook for one minute.
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Add the wine and fish stock and the saffron and bring to a gentle simmer.
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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.
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Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.
Ingredients
- 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
- salt
- freshly ground black pepper
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