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Fish Tagine

A tagine is an earthenware cooking pot with a conical lid. They are popular across the Middle East and are used as cooking implements in some of the most basic of kitchens.

Preparation: 20 minutes
Cooking: 20 minutes
You’ll need a high sided frying pan with a lid.

Serves four

2 large fillets of skinned white fish (haddock, cod, whatever!)
3/4 tsp whole cumin seeds
1 tbsp whole coriander seeds
2 tsp whole fennel seeds
3 cloves of garlic
Salt and ground pepper
1 heaped tsp paprika
3 tbsp olive oil
1 lemon
6 or 8 small new potatoes or salad potatoes
1 onion, thinly sliced
1 bulb of fennel, chopped
1 red pepper
A handful of pitted olives (a mixture of black and green looks good)
A handful of cherry tomatoes, halved
400ml bouillon or vegetable stock
A small glass of white wine (optional)
Chopped fresh flat leaf parsley

Get cooking...
Cut the fish into large chunks and place in a bowl. 

Grind the cumin, coriander and fennel seeds in a pestle and mortar, chuck in the whole garlic cloves, a pinch of salt, a grind of pepper and the paprika. Grind into a chunky paste and add the olive oil and the juice of half the lemon. Give it a good stir and pour over the fish. Leave to marinate for as long as you can wait!

Parboil the potatoes whole for about five minutes and drain. Allow to cool, and halve. 

Halve the onion and slice thinly. Top and tail the bulb of fennel and finely chop. Simmer both the onion and fennel gently in olive oil. While that is cooking, blacken a whole red pepper over a naked flame. Scrape the skin off, remove the seeds and slice.

Once the onion takes on a little colour, place the chunks of fish into the pan, and add the potatoes and sliced red pepper. Throw in the olives and the cherry tomatoes and pour the rest of the marinade over the pan. Add the stock and a small glass of white wine if you have one lying around! Place the lid on the saucepan and simmer very gently for twenty minutes or so until the fish is cooked. 

Garnish with a generous handful of the flat leaf parsley and serve.