Speedy weeknight suppers: Moroccan fish tagine

Date:13-02-2014 08:58:49 read:3

Speedy weeknight suppers: Moroccan fish tagine

Meat tagines take hours to cook. Use fish instead, and you can have a delicious Moroccan meal in under 30 minutes

Vibrant: Katriona MacGregor's fish tagine Photo: Andrew Crowley

Meaty tagines, made with lamb or beef, are cooked slowly for hours giving them wonderful depth and tenderness but making them impractical mid-week. If instead you use fish or shellfish, you can have something ready in less than half an hour.

This is a mild, mellow tagine which can be spiced up with chilli or sweetened with honey. To this you can add olives, saffron, flaked almonds, green peppers or preserved lemons and if you can manage a moment or two of extra chopping, then fresh plum tomatoes instead of tinned.

Try serving with a bowl of fluffy cous cous, flatbreads and fresh salad.

Serves 4

4 x fillets firm white fish such as cod or haddock

1 large onion

1 clove garlic

1 tsp tomato puree

1 tsp each of tumeric, ground cumin and ground coriander

1 x 400g tin chopped tomatoes

3 strips of lemon zest

1 x 400g tin chickpeas

100g apricots or sultanas

450ml vegetable or chicken stock

Fresh coriander

Finely slice the onion and garlic and fry over a medium heat in a little oil for 5 minutes, until softened but not coloured. Keeping the pan over the heat, stir in the tomato puree and spices and cook for further minute. Next add the tinned tomatoes, stock, chickpeas, apricots or sultanas and orange zest. Bring to a simmer and allow to bubble for 10-15 minutes.

After this time is up, stir the sauce well and add the fish fillets, gently pushing them down into the sauce. If the tagine looks too thick then add a splash more stock. Allow the fish to cook in the sauce over a very gentle heat, with a lid covering the pan, for 5 minutes until just cooked through.

Scatter over some fresh coriander. Serve with couscous and salad.

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