Moroccan fish tagine

Moroccan fish tagine

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
20 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
oil, for cooking
1 onion, sliced
1 fennel bulb, sliced
1 small red chilli, seeded and diced
2 garlic cloves, crushed
1/2 teaspoon sweet paprika
pinch saffron threads
4 tomatoes, diced
2 bay leaves
250ml fish stock or water
300g small potatoes
salt and freshly ground black pepper
500g mussels, cleaned
500g firm white fish fillets, diced into 2 cm chunks
2 tablespoons chopped coriander leaves

Method

  1. Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil then the onion and fennel. Cook for 4–5 minutes, or until softened, stirring often.
  2. Add the chilli, garlic, paprika and saffron, and cook for a further 1–2 minutes, stirring well. Add the tomatoes and cook briefly to soften, then add the bay leaves and stock and bring to the boil.
  3. Add the potatoes, then season with the salt and pepper and cook for 10–15 minutes, or until the potatoes are cooked through.
  4. Add the mussels and cook until they all open (discard any that remain closed). Add the fish pieces and allow to cook through.
  5. Check the seasoning and spoon the tagine into a large serving bowl. Top with the coriander and serve with couscous.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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