Cod and prawn tagine with olives and lemon recipe

Cod and prawn tagine with olives and lemon recipe

There’s nothing like a warming, lightly spiced tagine. The great thing about fish stew dishes is that they don’t need the time that meat does - they're literally done in 30 minutes.

Ingredients

  • 2 fillets of line caught cod, filleted and pin-boned and cut into large chunks
  • 2 inches fresh ginger root peeled and crushed
  • 1 clove garlic peeled and crushed
  • 1 small onion finely chopped
  • 1 lemon, juice only
  • 1 carrot peeled and sliced
  • 1 potato, peeled and boiled until soft
  • 30 cold water peeled prawns - see my note above
  • 1 small handful of chopped coriander
  • 4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
  • 1 tsp Ras el hanout (Moroccan spice mix - see below)
  • 1 pinch saffron
  • 1 tbsp ground cumin
  • 1 mild chilli finely sliced
  • 20 green olives
  • 1 pinch salt to season
  • 1 splash olive oil
  • 1 cup water
  • 2 fillets of line caught cod, filleted and pin-boned and cut into large chunks
  • 2 inches fresh ginger root peeled and crushed
  • 1 clove garlic peeled and crushed
  • 1 small onion finely chopped
  • 1 lemon, juice only
  • 1 carrot peeled and sliced
  • 1 potato, peeled and boiled until soft
  • 30 cold water peeled prawns - see my note above
  • 1 small handful of chopped coriander
  • 4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
  • 1 tsp Ras el hanout (Moroccan spice mix - see below)
  • 1 pinch saffron
  • 1 tbsp ground cumin
  • 1 mild chilli finely sliced
  • 20 green olives
  • 1 pinch salt to season
  • 1 splash olive oil
  • 1 cup water
  • 2 fillets of line caught cod, filleted and pin-boned and cut into large chunks
  • 2 inches fresh ginger root peeled and crushed
  • 1 clove garlic peeled and crushed
  • 1 small onion finely chopped
  • 1 lemon, juice only
  • 1 carrot peeled and sliced
  • 1 potato, peeled and boiled until soft
  • 30 cold water peeled prawns - see my note above
  • 1 small handful of chopped coriander
  • 4 large ripe tomatoes roughly chopped or 2 tinned tomatoes
  • 1 tsp Ras el hanout (Moroccan spice mix - see below)
  • 1 pinch saffron
  • 1 tbsp ground cumin
  • 1 mild chilli finely sliced
  • 20 green olives
  • 1 pinch salt to season
  • 1 splash olive oil
  • 1 cup water

Details

  • Cuisine: Moroccan
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Gently fry the onion, garlic and ginger for 5 minutes then add the chilli, carrot and tomatoes and simmer gently for 10 minutes until the carrot is softened.
  2. Add the spices and saffron and cook for a further 3-4 minutes.
  3. Then add the prawns and the cooked potatoes, then the fish and enough water to just cover it. Simmer gently for a further 6-7 minutes, then add the olives and season to taste with salt and lemon juice.
  4. Finally stir in a little coriander and sprinkle the rest over the top, serve family style.

Recipe provided by Mitch Tonks, ambassador for Norwegian Seafood Council

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