Fish Tagine

Ingredients  (serves 4)

1lb of Cod, Mullet, Sea bass, Monkfish, Prawns… (any combination but no oily fish)
4tbsp olive oil
1 onion, finely chopped
1tsp paprika
Juice of one lemon.
1 preserved/pickled lemon
1tbsp ground cumin
1tbsp ground coriander
1tbsp tomato puree
1tbsp chopped fresh coriander
½ tsp Saffron or Turmeric
2 cloves of garlic
2 skinless red peppers,
½ fresh fennel, sliced
3 carrots,
1/4 lb potatoes
1tbsp ground cumin
1tbsp ground coriander
1tbsp tomato puree
1tbsp chopped fresh coriander
½ tsp Saffron or Turmeric
2 cloves of garlic finely chopped
2 skinless red peppers, diced
½ fresh fennel, sliced
3 carrots, cut into 1” chunks
A quarter lb potatoes, cut into 1” pieces

Method:

Marinate the fish cut into 1” chunks for a couple of hours or ideally overnight in olive oil, lemon juice, fresh coriander, saffron/ turmeric, garlic and cumin.
Fry the onion in olive oil under medium heat until soft.
Add the fennel, 2 diced skinless sweet peppers, chopped garlic, pinch of saffron, pinch of cumin, 1tbsp chopped coriander, 1tsp of blanched lemon zest or pickled lemon, 1tbsp tomato puree, a tsp of paprika, 2 potatoes cut into wedges, 2 carrots cut into chunks.
Cover with water, add a fish stock cube and simmer until potatoes are cooked.
Add the fish to the Tagine and poach until cooked (5 minutes).
Garnish with chopped coriander and a lemon wedge.

This tagine may be served with plain couscous or warm crusty bread.
Add a little chilli (Harissa) if you wish.