Cod and prawn tagine with olives and lemon recipe
There’s nothing like a warming, lightly spiced tagine. The great thing about fish stew dishes is that they don’t need the time that meat does - they're literally done in 30 minutes.
Ingredients
- 2 fillets of line caught cod, filleted and pin-boned and cut into large chunks
- 2 inches fresh ginger root peeled and crushed
- 1 clove garlic peeled and crushed
- 1 small onion finely chopped
- 1 lemon, juice only
- 1 carrot peeled and sliced
- 1 potato, peeled and boiled until soft
- 30 cold water peeled prawns - see my note above
- 1 small handful of chopped coriander
- 4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
- 1 tsp Ras el hanout (Moroccan spice mix - see below)
- 1 pinch saffron
- 1 tbsp ground cumin
- 1 mild chilli finely sliced
- 20 green olives
- 1 pinch salt to season
- 1 splash olive oil
- 1 cup water
Details
- Cuisine: Moroccan
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Gently fry the onion, garlic and ginger for 5 minutes then add the chilli, carrot and tomatoes and simmer gently for 10 minutes until the carrot is softened.
- Add the spices and saffron and cook for a further 3-4 minutes.
- Then add the prawns and the cooked potatoes, then the fish and enough water to just cover it. Simmer gently for a further 6-7 minutes, then add the olives and season to taste with salt and lemon juice.
- Finally stir in a little coriander and sprinkle the rest over the top, serve family style.
Recipe provided by Mitch Tonks, ambassador for Norwegian Seafood Council.
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