Fabulous Fish Tagine with Lemon & Mint

Posted on June 9, 2011

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My very darling friend Kaye recently bought me back two gorgeous tagines from Morocco, chancing both the luggage carriers and the discount airlines weight policy to get them to me in one piece. Along with this lovely present came a brilliant book “Tagines and Couscous”, bursting with flavoursome dishes for me to try.

There are only a few cookbooks that make me drool at every page. Either ones with amazing photography (Martha Stewart and Ottolenghi win here), or mouth-watering writing (Nigella and Nigel rule) or recipes that burst with flavours from the title alone. This book falls into the latter category with recipes including “lamb tagine with dates, almonds and pistachios’, ‘chicken tagine with preserved lemon, green olives and lime’ and ‘prawn tagine with saffron, ginger and fennel’. Mmmmm! Doesn’t that just make you hungry reading it?!

The great thing about the book is how accessible the recipes are, with very few hard-to-get ingredients. When the different components are married together and cooked slowly, the flavour combination is just perfect! This particular fish tagine manages to be light and almost fruity with a real depth of flavour.

Don’t worry if you haven’t actually got a tagine though, you can cook this on the hob in a heavy bottomed pan.

Now, I have a slight confession to make, which the photos may otherwise give away. This gift from my friend was in honour of my birthday and my very lovely other-half bought me a fantastic Magimix for the occasion (I know I am a lucky girl!). However, I am still learning how to use it and accidentally grated all the vegetables rather than chopping them!! Ooops! Hence if you make this, it may look slightly different, though it will still taste entirely as delightfully delicious!

 

Fabulous Fish Tagine with Preserved Lemon & Mint (serves 2)

Marinade: 2 garlic cloves (crushed), 1 red chilli (deseeded & chopped), 1 tsp sea salt, bunch fresh coriander, pinch saffron threads, 1 tsp ground cumin, 3 tbsp olive oil, 1 lemon (juiced)

Tagine: 400g fresh white fish fillet (e.g. cod/haddock), 2 tbsp olive oil, 1 red onion (sliced), 2 carrots (finely chopped), 2 celery sticks (finely chopped), 1 preserved lemon (finely chopped), 400g tin chopped tomatoes, 150ml fish stock, 150ml white wine, seasoning , handful mint leaves

Marinade Fish:

Combine the ingredients for the marinade in a processor and blend. Place the fish fillets in a shallow dish and cover with the marinade, reserving 2 tsp of the liquid. Cover and leave for 1-2 hours in a cool place.

Cook Tagine:

Heat the oil in a tagine or heavy bottomed pan. Stir in the onion, carrots and celery and saute until softened. Add the preserved lemon, the remaining 2 tsp of marinade and the tomatoes. Cook gently for 10 minutes to reduce the liquid. Add the stock and sherry and bring to the boil. Cover and reduce heat to a simmer. Leave for 10-15 minutes. Chop the fish into chunks and add to the tagine. Cook for 6-8 minutes until the fish is cooked though. Season to taste and serve scattered with torn mint leaves.

Enjoy eating,

Helen x

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