Easy Fish Tagine

83%

Servings

4

Prep

20 min

Cook

1 hr

Vote

Like 20

Ingredients

  • 600 grams ‏Firm white fish fillets, skin removed, cut into 3 cm pieces
  • 2 tbsp ‏Olive oil
  • 2 (500 grams) ‏Large zucchini, cut into 3 cm pieces
  • 1 ‏Brown onion, finely chopped
  • 1 cup ‏Fish stock
  • 1 1/2 cups ‏Couscous
  • 1 1/2 cups ‏Boiling water
  • 1/3 cup ‏Pine nuts, toasted
  • 2 tbsp ‏Fresh coriander sprigs
  • 1/2 cup ‏Fresh flat-leaf parsley, roughly chopped (Chermoula sauce)
  • 1/2 cup ‏Fresh coriander leaves, roughly chopped (Chermoula sauce)
  • 1/4 cup ‏Olive oil (Chermoula sauce)
  • 1 tbsp ‏Lemon juice (Chermoula sauce)
  • 1 ‏Eschalot, chopped (Chermoula sauce)
  • 2 ‏Garlic cloves, chopped (Chermoula sauce)
  • 1 ‏Small red chilli, chopped (Chermoula sauce)
  • 1 tsp ‏Ground coriander (Chermoula sauce)
  • 1 tsp ‏Ground cumin (Chermoula sauce)
  • 1 tsp ‏Sweet paprika (Chermoula sauce)
  • 1/2 tsp ‏Salt (Chermoula sauce)
  1. Make chermoula sauce: Place all chermoula ingredients in a small food processor. Process until a coarse paste forms.
  2. Place fish and chermoula sauce in a large bowl. Toss gently to coat.
  3. Heat half the oil in a large saucepan over medium-high heat. Add zucchini. Cook, stirring, for 5 minutes or until golden. Transfer to a large heatproof bowl.
  4. Add onion to pan. Cook, stirring, for 5 minutes or until onion has softened.
  5. Return zucchini to pan with stock and fish mixture.
  6. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes until fish is just cooked. Season.
  7. Meanwhile, place couscous in a large heatproof bowl. Add boiling water and remaining oil. Cover. Set aside for 5 minutes or until liquid has absorbed.
  8. Using a fork, fluff to separate grains. Serve tagine with couscous and sprinkle with pine nuts and coriander.

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