Im a fan of Tagine cooking and it lends itself to fish really well as the steaming effect creates lovely soft flakes with vegetables of your choosing plus a nice change is to serve it with couscous.
Cod Tagine with Couscous
Ingredients
2 Cod Fillets skinned
1 Tin of Tomatoes seeded and chopped
1 Fennel Bulb sliced
1 medium Onion chopped
1/2 a Butternut Squash cored and peeled
1 Lemon Sliced
1 inch piece fresh Ginger
1 clove garlic minced
2 Red Bell Peppers
200 ml fish stock
1 pkt of Couscous
2 tsp Ras El Hanout (Morrocan Spice Blend)
1 Tsp Ground Cinnamon
Fresh Coriander chopped
salt and pepper
Tagine for cooking or a Ceramic dish
assemble your ingredients
Pat dry your cod fillets and sprinkle 1 tsp of the Ras El Hanout spice powder over them and fridge for 1 hour.
Split 1 Red Pepper and clean the seeds and pith from inside and blanch in boiling water for 5 mins,drain and set aside.
Soften the sliced Onion and garlic in some oil in a pan then lay in the base of the Tagine.
Slice and Combine the Fennel,Butternut squash,2nd Red Pepper
with 1 tsp of the Ras El Hanout, and Ground Cinnamon.
add above spiced vegetables to the onions in the Tagine and grate over the fresh Ginger.
Add Chopped Tomatoes and fish stock.
Now add the Cod Fillets and Lemon Slices and season.
Place lid on Tagine and put on middle shelf in oven and bring heat up to 170 degrees for 25 mins.
Drizzle oil over Red Pepper halfs and add to oven for another 20 mins.
Mean time cook Couscous........................and set aside
Remove Roasted Re Peppers
Turn over Red Peppers and fill with Prepared Warm Couscous
After 45 mins remove Tagine from Oven.
Ladle Cooked veggies onto your plate with a slotted spoon.
Top cooked vegetables with Cod Fillets and dredge with cooking sauce from the Tagine and sprinkle with chopped Coriander.
Enjoy
Gazza
