Wednesday, 26 December 2012

Christmas Eve Fish Tagine

We have a tradition of always having fish on Christmas Eve and every year my Mum and I try and think of a dish that will be really tasty and please everyone, no mean feat! This year I volunteered for the job. I don't often cook for more than one or two people on a regular basis so it's nice every so often to try and cook for a few more, this time it was six and I chose something very simple and quick to make, a lovely fish tagine full of Moroccan flavours. It was inspired by this Festive Fish Tagine at Lavender and Lovage but as I couldn't use tomatoes I made it my own. Annoyingly my fish broke up during the cooking but it was delicious nonetheless and everyone went back for seconds.

I served it with mint, parsley and lemon bulgar wheat and flat breads.

Christmas Eve Fish Tagine
(Serves 6)

1 onion, peeled and diced
1 red, 1 yellow pepper, deseeded and cut into chunks
2 cloves garlic, peeled and chopped
600-700g tilapia fillets, cut into chunks
flour to coat the fish
2 1/2 tsp Ras-el-Hanout
1 tsp ground cumin
1 tsp ground coriander
salt and pepper
2 preserved lemon, finely diced
750ml fish stock
11/2 tsp harissa paste
3 tbsp natural yoghurt
12 green olives, pitted
Heat some oil in a large casserole dish and add the onion and peppers, fry over gentle heat for 5 minutes and then add the garlic and cook for a further 2 to 3 minutes.

Coat the tilapia pieces in flour and add to the cooked onions and garlic; stirring well, fry for 3 to 4 minutes before adding the spices, salt and pepper, stock, chopped preserved lemon, harissa and yoghurt. Stir well, turn the heat down and simmer, covered for 10 minutes.

Take the lid off the tagine, add the olives and heat for a further 2 minutes, before serving.

1 comment:

  1. Yes, tilapia cooks pretty quickly and would break up. A sturdier fish like cod or sea bass (if you're not fussy about environmental impact) would stand up to that kind of cooking better. Or even salmon, though that's certainly not Moroccan. I make a fish chowder, which would have a similar cooking process, using cod. Which reminds me, we're now in fish chowder weather.