Fish, Chick­pea and Green Olive Tagine

Dish - Everyday Dish - - Mains -

‘Tagine’ refers to both a con­i­cal-lid­ded ves­sel and the slow cooked dishes cooked in it. The lid traps mois­ture and aro­mas dur­ing cook­ing, cre­at­ing food that is moist and suc­cu­lent.

Cut the fish into 8cm pieces.

Heat the oil in the base of a tagine or large sauté pan. Add the onion, car­rot and cel­ery with a good pinch of salt and cook un­til soft. Add the gar­lic, tomato paste and the spices and cook for 1 minute, then add the toma­toes, chick­peas, herbs, olives and the stock. Sea­son and sim­mer for 5 min­utes.

Add the fish and turn to coat in the sauce. Cover and cook for 10 min­utes or un­til the fish is cooked. Add the le­mon zest and juice just be­fore serv­ing.

To serve: Scat­ter with herbs and serve with cous­cous or crusty bread. Serves 6

TURMERIC FISH BANH MI

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.