Companions over for dinner? This daintily spiced Moroccan fish tagine makes certain to intrigue
• READY IN1 hour
• COOKING TIME40 minutes
• PREP TIME20 minutes
• 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
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.
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.
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.
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.