Fish Tagine with Potatoes
Delicious fish tagine recipe. With added potatoes and vegetables, this fish tagine is full of sharp and piquant flavours. Perfect with bread or couscous!
Print
Pin
Add to Collection
Servings:
Calories: 241kcal
Ingredients
- 500 g firm, white fish like monkfish or cod in bite-sized portions
- 2 medium potatoes
- 1 large onion
- 1 red capsicum bell pepper
- 1 green capsicum
- 250 ml water
- 16 cherry tomatoes or 3 medium sized ones
- a handful pitted black olives
- 1 tsp salt
- ½ tsp coarsely ground black pepper
To Serve/Garnish
- 4 whole pickled chillies optional
- 3 sprigs flat or curly parsley finely chopped
- 2 sprigs fresh coriander leaves (cilantro)
Chermoula
- 1 small handful coriander leaves cilantro
- 1 small handful flat leaf parsley or curly
- 1 pinch saffron
- 2 medium cloves garlic
- 1 red chilli
- 3 Tbsp EV olive oil
- juice of 1 lemon
- ½ tsp salt
Instructions
Chermoula
- Place everything into a chopper and blitz to a fairly smooth paste.1 small handful coriander leaves, 1 small handful flat leaf parsley, 1 pinch saffron, 2 medium cloves garlic, 1 red chilli, 3 Tbsp EV olive oil, juice of 1 lemon, ½ tsp salt
Prep Work
- Rub the fish thoroughly with half the chermoula paste.500 g firm, white fish like monkfish or cod
- Cover with clingfilm and place in the fridge for 1 hour. If you don't have the time, then for as long as you can, while getting all the other ingredients ready.
- Peel and slice the potatoes into fairly thin rounds, about ½ cm thick (about ¼ in). You could also leave the skin on, just scrub the potatoes clean.2 medium potatoes
- Peel and chop the onion. It doesn't have to be too fine.1 large onion
- Slice the capsicums (bell peppers) in half and then into slices about 1cm wide (just under an inch).1 red capsicum, 1 green capsicum
Cooking the Fish Tagine
- When the hour is up, heat the olive oil in your chosen pan (tagine, Dutch oven, regular saucepan, or a deep frying pan) on medium heat and sauté the onions for 1 minute.
- Add the potatoes, capsicums and the leftover chermoula and fry for 1 more minute, stirring and coating the vegetables.
- Add the water, salt and pepper and bring to a boil. Then lower the heat right down, cover and simmer for 15 minutes until your potatoes are almost cooked. Pierce the thickest one with a knife to check. The potatoes will still have to cook with the fish, so it's ok for them to be a little uncooked at this stage.250 ml water, 1 tsp salt, ½ tsp coarsely ground black pepper
- Add the tomatoes and stir to mix and leave to cook for 2 minutes.16 cherry tomatoes or 3 medium sized ones
- Now scoop out half the mixture into a bowl and set aside.
- Add the marinated fish and all its marinade juice into the pan.
- Very gently, stir the fish to coat with the lovely sauce. Be gentle so as not to break the fish and potatoes up.
- Top the fish with the potato mix that you took out earlier.
- Scatter the olives all over, followed by the pickled chillies.a handful pitted black olives, 4 whole pickled chillies
- The whole mix should be bubbling, if not, bring to simmering point.
- Then, lower heat right down, and cook for 5-10 minutes until the fish is cooked through. This will depend on the size of your fish.
- When done, top with chopped parsley and coriander leaves. Then take the whole dish to your table and serve up with plenty of bread and extra pickled chillies.3 sprigs flat or curly parsley, 2 sprigs fresh coriander leaves
Notes
Total time does not include 1 hour of marinating time.
Nutrition
Serving: 4 | Calories: 241kcal | Carbohydrates: 10g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 665mg | Potassium: 875mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1695IU | Vitamin C: 98mg | Calcium: 47mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!