Moroccan Fish Tagine

This dish is incredibly healthy & delicious. I absolutely love the cuisine from the north of Africa, with its influences from the middle east & many other places. The depth of the spices are divine & even a simple white fish can be turned into a spectacular meal. For information, Ras-el-Hanout is a spice mix that is used in many north african dishes. It contains over 12 different spices.

3 Servings

Ingredients:

6 cloves of garlic, finely chopped

2 tbsp tomato paste

2 tomatoes, chopped

1 red pepper, chopped

150 gr chickpeas

2 tbsp Ras-el-Hanout

1 tsp paprika

1 tsp grated ginger

S&P

500ml water

Juice of 1 lemon & another lemon to serve

600gr boneless, skinless cod or other firm white fish

A handful of fresh coriander, finely chopped

Instructions:

Warm a drizzle of olive oil on medium heat & toss garlic for 5-10 seconds.

Add tomato paste & fry for 1 minute before adding the tomatoes, peppers & chickpeas.

Give it a mix before adding the Ras-el-Hanout, paprika, ginger, S&P.

Stir well then pour in 500ml water. Cover & simmer for 20 minutes.

Add the lemon juice, stir & then place the pieces of fish in the pan, pushing them into the sauce to ensure they are covered.

Simmer on low heat 5 minutes or until fish is cooked. Do not stir again or you will break up the fish. Once cooked, squeeze over more lemon juice & scatter coriander over the top.

Serve with couscous & harissa on the side.