Tuesday, 9 February 2016

Quick and Chunky Cod Tagine

Here is a lovely fish tagine recipe that uses aromatic spices and cod for a robust, delicious and delicately spiced stew perfect for cold winter nights. Serve with mixed lentils as I have here, or if unlike myself, you’re not avoiding complex carbohydrates, then serve with some rice or couscous as you might expect it to be served in North Africa where this dish originates.

Using a combination of both smoked and unsmoked cod, adds a delicious flavour layer here and you could of course use another white fish, such as coley, hake, monkfish or river cobbler if you prefer – I just prefer the way cod keeps its’ shape in the tagine.

This makes enough for two adults and one child’s portion.

Chunky Cod Tagine

Here's how:

  • 100g unsmoked cod
  • 100g smoked cod
  • 100g black olives (preferably not pitted)
  • 2 garlic cloves
  • 1 courgette
  • 3 tomatoes
  • 2 thumbnail piece of fresh ginger
  • Pinch saffron
  • 1 red chilli
  • 1 white onion
  • 1 cinnamon stick
  • 3 preserved lemons
  • Splash white wine (sherry or brandy will suffice is no wine is open as you literally need a spoonful)
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 tbsp cloves
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1.5 tbsp olive oil
  • 200ml fish stock
  • Handful coriander
  • Handful parsley
Pre-heat the oven to 180 degrees and arrange the shelves so your tagine dish will easily fit in.

First things first in the tagine (or casserole dish) add the olive oil and all of the spices, cloves etc. and mix to a paste with a wooden spoon.

Peel the ginger and garlic and finely slice and add to the tagine. Dice the courgette and tomatoes and halve the preserved lemons and add to the dish. Pour over the wine (or sherry or brandy) and add the olives and cinnamon stick.Finely slice the chilli and add to the dish.

Now roughly chop the fish into about six pieces per fillet or bite-sized and add to the tagine then pour over the fish stock. Give a stir, place the lid on top and place into the oven.

Cook for 35 minutes, then remove from the oven and add the parsley and coriander just broken up with your hands and stir.

Serve with your choice of lentils, chickpeas, rice or couscous. Enjoy!

Chunky Cod Tagine

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