Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Moroccan Fish Tagine

Servings: 2

1 pinch saffron strands
4 ounces boiling water
6 teaspoon olive oil
1 small red onion, finely sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
4 ounces couscous
1 pound canned chopped tomatoes
3 ½ ounces vegetable stock
1 tablespoon tomato purée
1 large red chilli
1 large bunch cilantro
1 large clove garlic
1 lime
1 poundFirm white fish, cut into large bite sized pieces
1 small bunch flat leaf parsley
1 lemon
1 pound canned chickpeas, rinsed and drained

Add the saffron to a small pan with boiling water and simmer gently for 1 to 2 m
inutes to allow the saffron to infuse the water. Heat 2 tablespoons of oil in a
large sauté pan. Add the onion and cook for 1 to 2 minutes until beginning to s
often. Add to the pan half a teaspoon of each of the ground cumin, coriander an
d paprika and fry for a further 1 minute. Pour the saffron infused water over t
he couscous, cover with clingfilm and leave to stand for 8 to 10 minutes. Stir
the tomatoes into the pan of vegetables, with the vegetable stock and tomato pur
ee. Cover and leave to simmer. Roughly chop the chilli and half the bunch of cor
iander and add to the food processor with the remaining cumin, coriander and pap
rika, garlic and two tablespoons of oil. Grate the zest of the lime and squeeze
in the juice. Season and blend to a paste. Stir half of the spiced paste into t
he vegetables when tender. Marinade the fish with the remaining coriander and pa
rsley. Fluff up the couscous and squeeze in the juice of 1 lemon. Stir in the he
rbs, pinenuts and the remaining oil. Season well with salt and pepper. Add the
fish to the tomato mixed with the tin of chickpeas and allow to cook for a furth
er 4 to 5 minutes until the fish is cooked. Season. Serve the fish tagine with c
ouscous and garnish with a sprig of coriander.

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