Nothing makes me feel smugger than getting my tagine out. (Tagine being a fancy-schmancy ceramic dish commonly used in Morocco and such exotic places.)
“Darlings, dinner will be served straight from the tagine tonight!” I say, every time I use hit and I feel so fancy!!
Anyway. You don’t actually have to do this in a tagine. I did this recipe on the hob this time and it was perfect. But hey, it’s not too often us tagine owners get to bust out our ceramics, so go for it!
You can use any fish you fancy but something that holds its shape well is good, such as monkfish. I used cod here because I had some in the freezer!
Prep time: 10 minutes
Cooking time: One hour
Serves: 6 generously
4 cod fillets
1 large onion
2 cloves of garlic
1 large white potato
1 large sweet potato
1 pepper of any colour (I use frozen)
200g of sugar snap peas
2 cans of chickpeas
1 tin of tomatoes
1 tin of anchovies
1 green chili (red if you like it hot!)
1 tsp of cinnamon
2 tsp of ground cumin
2 tsp of ground coriander
2 tsp of paprika
1 tsp of turmeric
1 tsp of dried garlic
400 ml water
salt and pepper
For the cous cous
250 g of dried cous cous
Handful of frozen peppers
Handful of peas
Handful of sweet corn
Handful of raisins
Half a carrot, grated
1 vegetable stock pot
200 ml of water
First off, boil the kettle. Get a large pot and pour in a glug of olive oil and put on a medium heat. Finely chop the onions, chili and garlic, and start sweating them slowly.
Wash the sweet and regular potatoes, and chop them into small cubes. Add to the pot. In go the peppers, drain the chick peas and in they go too. Be brave and chuck in the anchovies including the oil. Keep stirring everything, keeping it on a medium heat.
Time for all the spices to go in; cumin, coriander, paprika, turmeric, cinnamon and garlic. Things should start smelling pretty good about now.
Pour in the tin of tomatoes and turn the ring up. Top up the pot with your boiled water. Get it all bubbling, then turn down to a simmer for forty minutes. Keep the lid off and it will reduce down and thicken nicely.
About twenty minutes in, chop your fish into fairly chunky pieces and gently plop them into the pot. The sugar snap peas can go in now as well.
Fill and boil the kettle again. When it’s boiled, pour 200 ml into a separate pot and put that onto a low heat. Chuck in your stock pot to melt. Throw in your peas, sweet corn, peppers and raisins. When the stock pot is fully melted, tip in the cous cous and grate in the carrot.
At this point, just take off the heat, pop a lid on and allow the cous cous to soak up the water. It’s done when there is no liquid left.
Go back to your stew and check the seasoning, adding salt and pepper to taste. Check the cous cous seasoning while you’re at it too, and give it a nice mix with a fork to break up any chunky pieces.
And there you have it a delicious, seriously nutritious and tagine-a-licious dish for the whole family! I like to put the whole thing on a table with a ladle and let the family tuck in.
Tip: You can add fresh coriander, flaked almonds, flat breads or hummus as well – a feast for the senses!