Inspired by a trip to Marrakesh and without the need for a tagine dish this recipe introduces the exotic into our kitchens. Soft in texture and lightly spiced, this delicious tagine is a winner with all ages.
- Juice of 1 lemon
- 4 teaspoons fresh coriander, finely chopped
- 4 teaspoons fresh parsley, finely chopped
- 2 cloves garlic, crushed or finely sliced
- 1 fresh chilli, de-seeded and finely sliced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- 7 tablespoons olive oil
- 200mls water
- 1 kg firm white fish (monkfish, cod loin or pollock work well), cut into 2-3cm cubes
- ½ kg carrots, peeled and finely diced
- ½ kg red peppers, de-seeded and finely sliced lengthways
- In a large bowl prepare a marinade with the lemon juice, coriander, parsley, garlic, chilli, paprika, cumin, turmeric, pepper and 4 tablespoons of the olive oil and the water.
- Add the fish to the marinade, stir thoroughly so that all the fish is coated and refrigerate for 20 minutes or overnight.
- In a large deep-sided frying pan warm the remaining 3 tablespoons of olive oil and add the carrots and peppers, cooking until they begin to soften.
- Add the marinated fish with all the juice to the frying pan, cover and simmer over a low heat for one hour.
- Serve with your favourite salad.
- This recipe works really well with broccoli rice
- Garnish with olives and extra fresh green herbs
- Use other vegetables instead of the carrots and peppers (which can make recipes quite sweet), for example green beans would work well.