Tagine is a North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish. I would say that it is similar to Indian claypot stews with more subtle, refreshing flavors.

My recipe includes a few shortcuts such as using cube stocks and canned tomatoes to shorten the cooking time. Yet it does not compromise on the flavorsome, savoury & zesty homey taste of the tagine.

fish targine with knorr cubes.jpg
Fried fish tagine using Knorr chicken & vegetable cubes

Easy Spanish Moroccan fried fish tagine

Ingredients

Fried Fish

  1. 600g Tengirri fish (cut into fillets or cutlets)
  2. 1 egg white
  3. 1 tsp potato starch
  4. 2 tsp salt
  5. 1/2 cup oil

Tagine

  1. 1 chicken cube
  2. 1/2 vegetable cube
  3. 3 -4 threads ofΒ saffron
  4. 800ml water
  5. 2 tbsps olive oil

  6. 1 yellow onion (chopped)
  7. Β 6 garlic clove (chopped)
  8. 1 thumb-sized piece ginger (minced finely)
  9. 1/2 green chilli (deseeded and chopped finely)
  10. 1 cinnamon stick
  11. 1 tsp cumin powder
  12. 2 tsp coriander powder
  13. 1 tsp paprika powder
  14. 1/2 tsp cayenne pepper
  15. 1 tsp tomato paste
  16. 1 canned diced tomatoes
  17. 1 tsp lemon juice
  18. 2 tbsp ground almond
  19. 1 tbsp honey

Garnish

  1. sprig of coriander (chopped)
  2. Β½ green chilli (sliced)

Method

Fried Fish

  1. Season fish evenly with salt, egg white and potato starch and set aside for 15 mins
  2. Heat oil in a pan on medium heat. Fried fish on both sides till golden brown. Drain from oil and set aside.

Tagine

  1. Mix chicken and vegetable cubes into 800 ml of water. Soak the saffron in the stock and leave to steep.
  2. Heat oil in a pot or claypot. Add the onion and cook for a few mins until translucent.
  3. Add the garlic, ginger, green chilli, cinnamon stick, cumin powder, coriander powder and paprika powder and cayenne pepper to the pot and cook for 1 minute.
  4. Pour in the diced tomatoes, tomato paste and saffron, chicken & vegetable stock. Simmer for a 15 – 20 minutes.
  5. Add the ground almonds, lemon juice and honey. Simmer another for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
  6. Add the fried fish to the tagine/stew. Cover with a lid and simmer on a low heat for 2 minutes.
  7. Remove from heat. Transfer to a serving bowl. Garnish the fried fish tagine with the coriander and green chilli and serve.
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