Saturday, 20 August 2011

Fish Tagine with Apricots and Honey

Yesterday I went to the Imperial War Museum, to see the Children at War and Once Upon a Wartime exhibitions. Both of them were really good and the Children at War exhibition also included the 1940s house, which was fascinating too.

This is one my Mum cooked again. It was really good, so tasty and the fish was cooked to perfection. I didn't mind the sweet and savoury together, it just worked so well.

Fish Tagine with Apricots and Honey (from Leiths Fish Bible)
(Serves 4)

65g tilapia fillets
1 tsp ground cumin
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
a large pinch of saffron
1/2 tsp ground cinnamon
1 tsp ras-al-hanout
30g semi dried apricots
1 tbsp set honey
425ml fish stock
1/2 lemon, finely sliced
2 tbsp roughly chopped coriander
salt and pepper

Cut each tilapia fillet into 3-4 strips. Sprinkle the tilapia with half of the cumin, season with pepper and rub into the fish. Place in a bowl and refrigerate for 30 mins or until required.

Heat the oil in a large casserole and add the onion, garlic, saffron, cinnamon, ras-al-hanout and the remaining cumin, the apricots, honey, stock and lemon slices. Bring to the boil and then simmer for 15-20 mins or until the onion and lemon are soft and the liquid reduced by half.

Add the fish strips and coriander to the summer liquid and poach over a low heat for 3-4 mins. Season the tagine with salt and pepper.

Serve the tagine directly from the casserole, garnished with coriander sprigs. Goes well with couscous.


  1. We tried this last night and it was really easy and very good. I used cod instead of tilapia. Now I need to look for recipes to use up the rest of the fish stock.

  2. Had it again tonight. So good. The tagine and a nice bottle of Sauvignon Blanc makes for a pleasant evening.