Moroccan fish tagine

Companions over for dinner? This daintily spiced Moroccan fish tagine makes certain to intrigue

•             READY IN1 hour

•             COOKING TIME40 minutes

•             PREP TIME20 minutes

•             SERVES4


•             2 tbsp olive oil

•             1 onion, finely cleaved

•             2 – 3 tbsp harissa glue

•             600 g yams, stripped and cut into solid shapes

•             2 x 390g containers cleaved tomatoes in tomato juice

•             410 g tin chickpeas in water, depleted and flushed

•             2 tbsp slashed coriander

•             2 lemons: 1 squeezed, 1 cut into wedges

•             200 g fine green beans

•             4 solidified haddock filets

•             1 aubergine, meagerly cut

•             4 readymade flatbreads, to serve


1.            1

Preheat the broiler to 180°C, fan 160°C, gas 4. In an enormous pan, heat 1 tablespoon of the olive oil. Include the onion and cook for 5 minutes. Include a large portion of the harissa glue and the yams. Cook, mixing, for 10 minutes.

2.            2

Tip in the tomatoes, chickpeas, 200ml virus water and half of the coriander. Stew for 15 minutes. Include the lemon squeeze and beans. Stew for a further 5 minutes.

3.            3

In the interim, brush the solidified fish with the remaining harissa glue. Put on a huge heating sheet with the aubergine, and sprinkle over the staying olive oil. Prepare for 15 minutes until the fish is cooked through.

4.            4

Mix the aubergine into the tagine. Separation between bowls, top with the fish and topping with the rest of the coriander. Present with the lemon wedges and flatbreads.

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