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FISH TAGINE WITH POTATO AND CHERMOULA

FISH TAGINE WITH POTATO AND CHERMOULA

FISH TAGINE WITH POTATO AND CHERMOULA

Delicate Moroccan spicing from chermoula paste that is used to both marinate and flavour the fish and vegetables make this an easy weeknight meal if you marinate the fish in the paste a day ahead.

Prep: 20 mins
Cook Time: 40 mins
Serves: 4-6

Method

Toast the cumin and coriander seeds in a dry fry pan until fragrant then grind finely with the salt and garlic with a mortar and pestle. Finely chop the coriander leaves and stems and add to the mix along with the remaining ingredients (this can be made a day or so ahead and kept in the fridge but it will discolour slightly).

Cut the fish into large pieces. Marinate in ¼ cup of the chermoula. Set aside in the fridge for at least 30 mins or overnight.

Preheat the oven to 200°C.

Put the potatoes, carrots and fish stock into a small saucepan (stock won't cover the vegetables). Bring to a boil, lower the heat and simmer for 5 mins to par cook the vegetables.

In a baking dish, layer the potato and carrots with the onion and tomato, seasoning generously. Pour over the hot stock and top with the fish, drizzle with half of the remaining chermoula. Cover the dish with a lid or foil, and bake for 30-40 mins until the liquid is bubbling and the vegetables are tender. Drizzle with the remaining chermoula.

Serve on lipped plates or in bowls to slurp up the delicious broth.

Cook’s note:
Delicate Moroccan spicing from chermoula paste that is used to both marinate and flavour the fish and vegetables make this an easy weeknight meal if you marinate the fish in the paste a day ahead.

Transform any leftovers from this recipe into Fish Soup for a quick, easy and satisfying meal later in the week

Ingredients

Chermoula paste
2 tsp Farro cumin seeds
2 tsp Farro coriander seeds
½ tsp sea salt
3 cloves garlic
½ bunch coriander, stems and leaves
1 tsp La Chinata sweet smoked paprika
1 lemon, zest and juice
4 Tbsp olive oil

For the fish
600g firm, thick fish fillets
3 potatoes, 5mm sliced
2 carrots, sliced
250ml Foundation Foods fish stock
1 onion, sliced
1 tomato, sliced (or use a couple of drained, tinned tomatoes, roughly chopped)

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