A low calorie fish dish bursting with tasty spicy Moroccan flavours that is perfect for a crowd or can be frozen in batches for a handy midweek treat
Serve with cooked rice or couscous for that authentic taste and you will feel like you are
actually in Morocco
Enjoy
Spicy Moroccan Fish Tagine
Cuisine
Moroccan
A spicy fish tagine with the flavours of Morocco
Persons
4
Ingredients
- 1 tbsp Olive Oil
- 1 Large Onion , Sliced Finely
- 1 Small Fennel Bulb, remove core then slice
- 3 cm piece peeled Ginger , sliced
- 3 Cloves of Garlic, sliced
- 1 tsp Cumin Seeds, Toasted then crushed.
- 1 tsp Coriander Seeds, Toasted the crushed.
- 2-3 tsp ras el hanout (a spice mix available from supermarkets)
- 400g Tin of chopped tomatoes, drain well
- 1 Pinch of Safron, place in 50ml of boiling water to disolve
- 500ml Stock (Vegetable or Fish)
- 500g Firm white Fish (Cod etc) cut into chunks
- 200g Large Prawns, peeled
- Salt & Pepper to taste
Instructions
- Heat the oil over a medium heat in a large Tagine or Pot with lid.
- Add the onion, fennel and ginger, and cook until starts to caramalise
- Add the garlic, cumin, coriander seeds and the ras el hanout, cook for 1-2mins
- Stir in tomatoes and cook for further 5 minutes
- Pour in the saffron water, followed by the stock
- Cover and cook for 15 minutes until liquid has reduced
- Add the fish in even layer, re cover and cook for 5 minutes
- Add the prawns, season with salt & pepper and cook for another 5 minutes
- Leave to rest in the pot for a few minutes then scatter with olives, coriander
- and serve with couscous or rice
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