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Fish, fennel and pea tagine recipe

Date:17-05-2013 07:58:07 read:1
Category:Food-->News

Fish, fennel and pea tagine recipe

A classic Moroccan tagine with fish and peas.

Mark Hix's tagine, flavoured with aromatic fennel seeds Photo: Nassima Rothacker
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Serves 4

1kg monkfish or huss on the bone, skinned and cut into 3cm slices

Flour for dusting

Vegetable oil for frying

1 tbsp olive oil

2 large onions, roughly chopped

4 cloves of garlic, crushed

1 red chilli, deseeded and finely chopped

1 tbsp finely chopped root ginger

1 tsp ground cumin

½ tsp paprika

½ tsp crushed fennel seeds

A good pinch of saffron strands

4 tomatoes, skinned, deseeded and roughly diced

1 tsp tomato purée

1 litre fish stock (or

A good-quality fish stock cube dissolved in 1 litre hot water)

1 large fennel bulb, cored and quartered

100g peas (podded weight)

1 preserved lemon, halved

1 tbsp chopped coriander

Season the fish pieces and lightly flour them. Heat some vegetable oil in a heavy frying pan and sauté them for 2-3 minutes on each side until lightly coloured. Remove and set aside.

Heat the olive oil in the pan. Stir in the onions, garlic, chilli, ginger and spices. Cover and cook gently for 7-8 minutes until soft. Add the tomatoes, tomato purée and stock, season with salt and pepper and simmer for 30 minutes. Then add the fennel and simmer gently for 30-35 minutes more, until the fennel is tender. Add the fish, fresh peas, preserved lemon and coriander to the sauce and simmer for a further 10 minutes. Adjust the seasoning if necessary.

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